Feta and Sun-Dried Tomato Pitas

Feta, Sun-Dried Tomatoes, and Olive Tapenade in a Pita
Alexandra Rowley
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preparation
10
minutes
cooking
10
minutes
Serves 4

Ingredients

8
ounces
Feta, crumbled
1
cup
sun-dried tomatoes
1/2
cup
store-bought olive tapenade
4
pitas, halved

Directions

  1. Fill each pita half with the Feta, tomatoes, and tapenade.
  2. Heat a large skillet or grill pan to medium and cook until the sandwiches are slightly charred and the cheese has melted, 2 to 3 minutes per side.
September 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 209
  • Fat 23 g
  • Sat Fat 10 g
  • Cholesterol 50 mg
  • Sodium 1,427 mg
  • Protein 15 g
  • Carbohydrate 45 g
  • Sugar 8 g
  • Fiber 3 g
  • Iron 3 mg
  • Calcium 346 mg
What does this mean? See Nutrition 101.

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