Greek Salad Pitas with Turkey
December 3, 2010
Aunt Suzy says . . .
This sandwich recipe for leftover turkey is a yummy departure from the norm of turkey and cranberry sauce sandwiches. I received this in my weekly email from The Splendid Table, but the original came from Ellie Krieger whose recipes are always tasty and healthy! This Greek salad in a pita pocket is easy to prepare and delicious to eat. You could easily add other Greek salad staples such as red onion, Kalamata olives and tomatoes, but it’s really good exactly as prescribed. If you don’t do dairy you can substitute your favorite hummus for the feta spread. And don’t even consider skipping the mint – it’s what brings all the other flavors together! This recipe serves 4 people with one sandwich each or 2-3 with healthy appetites.
The Feta Spread
3/4 cup crumbled feta cheese (4 ounces)
3 tablespoons nonfat plain yogurt
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon dried oregano
freshly ground black pepper to taste
Combine the feta and yogurt in a small bowl, mashing any large chunks of cheese. Add the remaining ingredients and stir to combine. (This spread will keep in the fridge for about a week.)
4 whole-wheat pita pockets
4 large romaine lettuce leaves, torn in half or fourths
1 cucumber, peeled and sliced
1/4 cup mint leaves
3/4 pound sliced cooked turkey
To make a sandwich, cut a pita in half to form two pockets. Warm the pita wrapped in foil in the oven for a few minutes before this step if you like. 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.