Greek Pita Lunch
- Reviews 3
Ready In: 25 mins
Serves: 4
Ingredients
- 1 lb cottage cheese, blended until smooth
- 1 cup feta cheese, crumbled
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3 garlic cloves, finely minced (optional)
- 1 tablespoon tahini
- 2 whole pita breads, cut in half
- 12 spinach leaves, washed and dried
- 2 medium tomatoes, chopped
- 1 medium sweet green pepper, chopped
- 1 red onion, cut in rings
- 1⁄2 cup mixed sprouts
- pepper
Tahini Dressing
- 1 cup tahini
- 1 lemon, juice of
- 3⁄4 cup water
- 1 teaspoon cumin
- 1⁄4 cup minced parsley
- 2 teaspoons tamari
- 1 dash cayenne
Directions
- In a bowl combine; cottage cheese with feta, basil, oregano, garlic, tahini, Pepper to taste.
- Mix well.
- Put 1/2 cup of the cheese mixture in each half Pita pocket.
- Put in 400F degrees oven for 5-7 minutes.
- Add spinach, tomatoes, onion rings,pepper and sprouts to each pocket.
- Serve with Tahini dressing on the side (Optional).
- --------TahiniDressing-----------.
- Mix Tahini with lemon juice, then slowly add water until the Tahini, thins out Stir in the cumin, parsley, tamari and cayenne.
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