Feta Cucumber And Spinach Pita Sandwiches Recipes

CHICKEN CUCUMBER PITAS

Chicken Cucumber Pitas image

I wanted a good recipe for pitas. Seeing the large stack of garden-fresh cucumbers on my counter, I decided to improvise and create my own filling. It was a huge hit. -Sheena Wellard, Nampa, Idaho

Provided by Taste of Home

Categories Dinner Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 cups cubed cooked chicken breast
1 large cucumber, quartered, seeded and sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium tomato, seeded and chopped
1 small sweet red pepper, chopped
1/2 cup cubed cheddar cheese
1/4 cup chopped red onion
DRESSING:
1/2 cup ranch salad dressing
1/4 cup mayonnaise
1 tablespoon Italian salad dressing
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 pita pocket halves

Steps:

In a large bowl, combine the first 7 ingredients. In a small bowl, combine the ranch dressing, mayonnaise, Italian dressing, garlic powder and pepper; pour over chicken mixture and toss to coat. Fill each pita half with a scant 1/2 cup chicken mixture.

Nutrition Facts : Calories 445 calories, Fat 22g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 747mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

FETA, CUCUMBER AND SPINACH PITA SANDWICHES

Feta, Cucumber and Spinach Pita Sandwiches image

Make and share this Feta, Cucumber and Spinach Pita Sandwiches recipe from Food.com.

Provided by dicentra

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup plain nonfat yogurt
1 garlic clove, minced
1/4 teaspoon cayenne pepper
1 cup coarsely chopped English cucumber
1/4 cup chopped drained sun-dried tomato packed in oil
2 tablespoons chopped green onions
2 tablespoons chopped of fresh mint
1 tablespoon red wine vinegar
1 teaspoon olive oil
1 (6 ounce) package Baby Spinach
2/3 cup crumbled feta cheese (about 3 ounces)
4 pita breads, cut crosswise in half

Steps:

Mix yogurt, garlic and cayenne in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
Mix cucumber, sun-dried tomatoes, green onion, mint, vinegar and oil in large bowl. Stir in spinach and feta cheese.
Season to taste with salt and pepper. Let stand while preparing pita bread.
Preheat oven to 350°F Wrap pita breads in foil. Place in oven until heated through, about 10 minutes.
Fill pita halves with cucumber mixture. Spoon some of yogurt dressing into each pita half. Serve, passing remaining yogurt dressing separately.

Nutrition Facts : Calories 307.3, Fat 8.5, SaturatedFat 4.2, Cholesterol 23.5, Sodium 701.9, Carbohydrate 44, Fiber 3.1, Sugar 7.2, Protein 14.5

SPINACH AND FETA PITA BAKE

Spinach and Feta Pita Bake image

This is great as a party appetizer or a full meal. Tasty, full of flavor and good for you. The crunchy crust is what I really like! You can play with the veggie toppings and cheeses for a great meal that is fast and delicious! Our favorite quick meal!

Provided by Heatherbee

Categories World Cuisine Recipes European Greek

Time 22m

Yield 6

Number Of Ingredients 9

Ingredients

1 (6 ounce) tub sun-dried tomato pesto
6 (6 inch) whole wheat pita breads
2 roma (plum) tomatoes, chopped
1 bunch spinach, rinsed and chopped
4 fresh mushrooms, sliced
½ cup crumbled feta cheese
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.

Nutrition Facts : Calories 349.9 calories, Carbohydrate 41.6 g, Cholesterol 12.6 mg, Fat 17.1 g, Fiber 6.9 g, Protein 11.6 g, SaturatedFat 3.9 g, Sodium 587.1 mg, Sugar 2.8 g

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