Feta, Cucumber and Spinach Pita Sandwiches

Ingredients for Feta, Cucumber and Spinach Pita Sandwiches

• 150g plain nonfat yoghurt

• 1 garlic clove, minced

• 1/4 teaspoons cayenne pepper

• 240ml coarsely chopped English hothouse cucumber

• 60ml chopped drained oil-packed sun-dried tomatoes

• 2 tablespoons chopped spring onion

• 2 tablespoons chopped fresh mint

• 1 tablespoon red wine vinegar

• 1 teaspoon olive oil

• 1 170g package baby spinach

• 2/3 cup crumbled feta cheese (about 90g )

• 4 pita breads, cut crosswise in half

How to make Feta, Cucumber and Spinach Pita Sandwiches

Mix yoghurt, garlic and cayenne in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

Mix cucumber, sun-dried tomatoes, spring 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 177°C. Wrap pita breads in foil. Place in oven until heated through, about 10 minutes. Fill pita halves with cucumber mixture. Spoon some of yoghurt dressing into each pita half. Serve, passing remaining yoghurt dressing separately.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.