Feta Cucumber And Spinach Pita Sandwiches Recipes

SPINACH AND FETA PITA BAKE

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

Spinach and Feta Pita Bake image

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

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

CUCUMBER PITA WEDGES

I first tasted these delicious snacks at a friend's houses. Of the finger foods she served, this platter was the first to empty.-Grace Yaskovic, Lake Hiawatha, New Jersey

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 4 dozen.

Number Of Ingredients 5

Cucumber Pita Wedges image

Steps:

In a small bowl, beat cream cheese and salad dressing mix until combined. , Split pita breads in half, forming two circles. Spread cream cheese mixture over pita circles; cut each into six wedges. Top with cucumbers; sprinkle with lemon-pepper.

Nutrition Facts :

Ingredients

1 package (8 ounces) cream cheese, softened
2 tablespoons Italian salad dressing mix
4 whole pita breads
1 to 2 medium cucumbers, peeled and cut into 1/8-inch slices
Lemon-pepper seasoning

CHICKEN CUCUMBER PITAS

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

Chicken Cucumber Pitas image

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.

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

FETA, CUCUMBER AND SPINACH PITA SANDWICHES

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

Feta, Cucumber and Spinach Pita Sandwiches image

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

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

SPINACH, CUCUMBER, FETA AND RED ONION SALAD

My sister has made this for as long as I can remember. Always a family favorite, and easy to whip up to go with almost anything.

Provided by kitchengrrl

Categories Spinach

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Spinach, Cucumber, Feta and Red Onion Salad image

Steps:

Mix dressing ingredients in a small jar and shake until blended.
Let rest in fridge for at least an hour before serving salad.
Assemble salad ingredients and pour dressing over.

Nutrition Facts : Calories 156.7, Fat 14.8, SaturatedFat 3.6, Cholesterol 11.1, Sodium 166.4, Carbohydrate 4.3, Fiber 0.9, Sugar 2.2, Protein 2.8

Ingredients

4 cups torn spinach
1 medium cucumber, at least paritally peeled and sliced thin
1/2 cup crumbled feta
1/2 medium red onion, sliced thin
1 teaspoon Dijon mustard
1/3 cup olive oil
1/2 teaspoon sugar

GREEK PITA BURGERS WITH SPINACH, FETA AND TZATZIKI SAUCE

Easy grilled dinner ready in just 30 minutes! Flavorful ground beef burgers perfect for Mediterranean meals!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 8

Number Of Ingredients 17

Greek Pita Burgers with Spinach, Feta and Tzatziki Sauce image

Steps:

Place shredded cucumber in clean dish towel; squeeze to remove any excess liquid. In small bowl, mix cucumber and remaining sauce ingredients. Cover; refrigerate until serving time.
Heat gas or charcoal grill. In large bowl, mix all burger ingredients except buns, tomatoes and lettuce. Shape into 8 patties, 1/4 inch thick. Place patties on grill over medium heat. Cover grill; cook 5 to 8 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
Spoon 2 tablespoons sauce on bottom half of each bun. Top with burger, tomato and lettuce. Cover with top halves of buns.

Nutrition Facts : Calories 240, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Sandwich, Sodium 540 mg, Sugar 6 g, TransFat 1/2 g

Ingredients

1/2 medium cucumber, peeled, seeded and shredded
1 container (8 oz) plain yogurt
4 medium green onions, chopped (1/4 cup)
1 clove garlic, finely chopped
1 tablespoon olive oil
1 teaspoon lemon juice
1/4 teaspoon salt
1 lb lean (at least 80%) ground beef
1/2 cup frozen chopped spinach, (thawed) squeezed to drain
1/3 cup crumbled feta cheese
1/4 cup finely chopped red onion
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
8 whole wheat hamburger buns, split
2 medium tomatoes, sliced
4 leaves romaine lettuce, torn in half

GREEK TUNA SALAD PITA SANDWICHES WITH FETA CHEESE

Stress free dinner ready in 20 minutes. Hearty tuna sandwich perfect for Mediterranean cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 11

Greek Tuna Salad Pita Sandwiches with Feta Cheese image

Steps:

In small bowl, stir together lemon juice, oil, garlic and salt with whisk. In medium bowl, toss cucumber, tomato, cheese, olives and tuna. Pour dressing over salad; toss until coated.
Place 1 lettuce leaf half in each pita pocket; top each leaf with 1/2 cup tuna salad. Serve immediately.

Nutrition Facts : Calories 310, Carbohydrate 38 g, Cholesterol 25 mg, Fat 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Sandwich, Sodium 600 mg, Sugar 3 g, TransFat 0 g

Ingredients

1 tablespoon lemon juice
2 tablespoons olive oil
1 clove garlic, finely chopped
1/4 teaspoon salt
1 medium cucumber, peeled, seeded and finely chopped
1 ripe medium tomato, seeded, diced
1/2 cup crumbled feta cheese (2 oz)
12 kalamata or other large ripe olives, pitted, coarsely chopped (1/4 cup)
2 cans (5 oz each) tuna in water, drained, flaked
12 leaves romaine lettuce, torn in half
6 pita (pocket) breads (6 inch), cut in half to form pockets

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