Tasty Tuesday: Greek Salad Pitas with Feta Spread and Turkey

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twentieth participating post!

Let’s jump right in.  Can you say cucumbers? CHEESE? TURKEY? Mom outdid herself on this one.  The second of her UMiami Diabetic support class selections might end up on JJ and Jet’s Top Ten of the summer!

When Mom pulled out the long, seedless cucumber, JJ and I, faithfully on QC (quality control) duty, wagged really hard.  We hoped for 1 slice for class, 1 for JJ, 1 for me, repeat… the reality – we each received 3 slices.  Mom said something about not creating a tummy ache.  Pshawww…

CHEESE… Mom bought crumbled for class (buy one, get one free, lucky for her).  At Casa Jet, she usually would buy block feta and rinse a bit to reduce sodium and then give us a few tidbits.  We received what they call BUBKES (nothing!) Hmpf…  Mom used the measly excuse that the containers were closed and would stay that way for class.  She tried to pull the same thing regarding the turkey, saw our sad puppy dog faces and caved!  (She used her personal turkey, roasted, salt free.)

Oh, I guess I should let you know that her class participants loved the dish and made extra sandwiches to take home!

Greek Salad Pitas with Feta Spread and Turkey

Ingredients:

  • 3/4 cup (4 ounces) feta cheese (Mom doubled recipe for class and used ½ non fat feta and ½ regular)
  • 3 tablespoons nonfat plain yogurt
  • Freshly grated zest and freshly squeezed juice from 1/2 lemon (1 teaspoon of zest and 1 tablespoon of juice)
  • 2 teaspoons dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 4 whole-wheat pitas
  • 4 large leaves romaine lettuce, torn in half
  • 1 medium English (seedless) cucumber, cut into thin half-moon slices
  • 16 to 20 fresh mint leaves (1/4 cup loosely packed) (Mom used the mint from our garden.)
  • 12 ounces thinly sliced roast turkey breast (low-sodium, if desired… Mom DESIRED!)

Directions:

  • Use a fork to combine the feta cheese and yogurt in a medium bowl, mashing any large chunks of cheese. Add the lemon zest and juice, oregano and pepper; mix well to form a spread. Refrigerate in an airtight container until ready to use.
  • To make the sandwiches, cut each pita in half to form 2 pockets. Line each pocket with a half of a lettuce leaf. Spread 2 heaping tablespoons of the feta spread into the pocket. Fill each pocket with about 6 cucumber slices, 4 or 5 mint leaves and 2 or 3 slices of turkey. Serve immediately.

Another great, megalos (great in Greek) day!



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