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Hearty Pita Spinach Salad

 Hearty Pita Spinach Salad
Greek flavors combine in perfect harmony for a main dish you won’t be able to stop munching. Serve this with a tall glass of lemonade or iced tea and enjoy it alfresco some summer night. —Simple & Delicious Test Kitchen
4 ServingsPrep/Total Time: 25 min.


  • 2 whole pita breads
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 3/4 cup Greek vinaigrette, divided
  • 1 package (6 ounces) fresh baby spinach
  • 2 medium tomatoes, cut into wedges
  • 4 ounces feta cheese, cubed
  • 1 cup pitted Greek olives
  • 1 small red onion, thinly sliced


  • Cut pita breads into strips; arrange in a single layer on an
  • ungreased baking sheet. In a small bowl, combine the oil, salt and
  • pepper; brush over pita strips. Bake at 400° for 8-10 minutes or
  • until crisp, turning once.
  • Meanwhile, in a large skillet, cook beef over medium heat until no
  • longer pink; drain. Add 1/4 cup vinaigrette. Arrange spinach on a
  • serving platter; top with tomatoes, cheese, olives, onion and beef
  • mixture. Drizzle remaining vinaigrette over salad. Serve immediately
  • with toasted pita strips. Yield: 4 servings.

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Hearty Pita Spinach Salad (continued)

Nutritional Facts: 1 serving equals 662 calories, 49 g fat (12 g saturated fat), 78 mg cholesterol, 1,744 mg sodium, 30 g carbohydrate, 3 g fiber, 24 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.