Spinach Pita Salad Recipes

GRILLED LAMB WITH GREEK SPINACH PITA SALAD

Steps:

• To marinate the lamb, whisk together 4 tablespoons of the olive oil, the garlic and oregano in a medium baking dish. Add the lamb and turn to coat. Cover and let marinate in the refrigerator for at least 1 hour and up to 24 hours.
• Heat your grill to high.
• Remove the lamb from the marinade and season with salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Turn the lamb over and continue grilling to medium-rare, 2 to 3 minutes longer. Remove to a cutting board, tent with foil, and let rest for 5 minutes before slicing into 1/2-inch-thick slices.
• While the lamb is resting, brush each pita on both sides with the remaining 2 tablespoons oil and season with salt and pepper. Grill until golden brown and slightly crisp, approximately 30 seconds per side.
• To make the salad, whisk together the lemon juice, vinegar, dill, salt and pepper to taste, and the honey in a large bowl. Slowly whisk in the extra-virgin olive oil until emulsified. Add the spinach, cucumber, tomatoes, olives and feta to the bowl and toss to combine.
• Top each pita with some of the salad and top with several slices of the lamb.

BABY SPINACH SALAD WITH DATES AND ALMONDS

Steps:

• Put vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.
• Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chile flakes and 1/4 teaspoon salt. Set aside to cool.
• When ready to serve, toss spinach leaves with pita mix in a large mixing bowl. Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.

SPINACH SALAD WITH DATES, ALMONDS AND SUMAC PITA CROUTONS

Steps:

• Put onion, dates, vinegar and a pinch of salt in a small bowl. Use your hands to mix well. Let sit for 20 minutes.
• Heat 1 T butter and 1 T olive oil in a pan. Add almonds and toast, stirring so they do not burn. When they are nicely browned, remove and set on a paper towel.
• Heat remaining butter and 1 T olive oil in same pan. Add pita pieces and cook until brown and crunchy, about 5 minutes. Stir to prevent burning. Turn off heat. Add almonds back to pan and season with sumac, red pepper flakes and 1/4 t salt.
• Combine spinach with the onions, dates, almonds and pita. Toss with lemon juice and remaining 2 T olive oil.

FETA, CUCUMBER AND SPINACH PITA SANDWICHES

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.

SPINACH SALAD WITH GOAT CHEESE PITA CROUTONS

Steps:

• Make the croutons:
• Preheat the oven to 350°F. Spread the rough sides of the pita evenly with the goat cheese, season them with salt and pepper, and sprinkle the walnuts evenly over the cheese, pressing them in gently. Cut the pita into 1-inch pieces and bake the croutons, on a baking sheet in the middle of the oven for 15 to 25 minutes, or until they are golden.
• In a large salad bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the spinach, the tomatoes, and the croutons, and toss the salad well.