CEiMB: Greek Salad Pitas with Feta Spread and Turkey

Sorry for the not so great picture…my camera battery died so I had to use my phone!  When it was my turn to select a recipe for Craving Ellie in My Belly, I knew I wanted to pick something simple yet satisfying since I knew I’d be about 8 months pregnant during what has turned out to be one of the hottest summers we’ve had in a very long time (go figure!).  When I saw these Greek Salad Pitas, I knew this was the perfect choice!  I’m always on the lookout for healthy lunch options, especially since my standard turkey and swiss on wheat isn’t allowed until after baby.  Even though this calls for turkey, I substituted leftover grilled chicken instead.

Let me tell you, this really fits the bill for a healthy and satisfying lunch option!  The feta spread only took a few minutes to throw together, and it stays good in the refrigerator for up to 5 days – perfect for a week’s worth of lunches.  Outside of that, there isn’t really any prep time at all!  I omitted the lettuce and mint leaves, mostly because I didn’t have them in the house (forgot to get them at the store!).  I’m already looking forward to making this again, and again, and again!

To see how the other CEiMB members enjoyed this, check out the blogroll here.

Greek Salad Pitas with Feta Spread and Turkey

3/4 cup (4 ounces) crumbled feta cheese (I used Athenos Sun Dried Tomato – YUM!!)
3 tablespoons nonfat plain yogurt
1 tablespoon fresh lemon juice
2 teaspoons dried oregano
1 teaspoon finely grated lemon zest
1/4 teaspoon freshly ground black pepper
4 large whole-wheat pita breads
4 large pieces romaine lettuce, torn in half (I omitted)
1 English cucumber, sliced into half moons
1 bunch mint leaves (I omitted)
3/4 pound thinly sliced roasted turkey breast (I substituted leftover grilled chicken)

In a medium bowl, combine the feta cheese and yogurt with a fork, mashing any large chunks of cheese. Stir in the lemon juice, oregano, lemon zest, and pepper. The spread will keep for up to 5 days in an airtight container in the refrigerator.

To make a sandwich, cut a pita in half to form 2 pockets. Line each pocket with half a lettuce leaf. Spread 2 heaping tablespoons of feta spread into each pocket. Then fill each pocket with about 6 cucumber slices, 4 or 5 mint leaves, and 2 or 3 slices of turkey. Serve immediately or wrap in foil to go.

Source:  From page 80 of Ellie Krieger’s So Easy


4 thoughts on “CEiMB: Greek Salad Pitas with Feta Spread and Turkey

  1. Liz says:

    Great pick; I’m just sorry I was out of town and unable to cook along with you. Love the idea of using grilled chicken in place of the turkey, and I think your picture is great 🙂

  2. I made them this week and they were good but huge!! Am happy to see your feta sauce was thick, as mine was really thick and in the book it looked thinner, so thought I had done something wrong with that…it was good, I ate some on a cracker the next day and I liked it there as well. Thanks for a great pick. Here’s my post: http://grandmaskitchentable.typepad.com/grandmas_kitchen_table/2011/09/a-little-ellie-everyday-greek-salad-pitas-with-feta-spread-and-turkey.html

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