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Feta and Sun-Dried Tomato Pitas

Feta, Sun-Dried Tomatoes, and Olive Tapenade in a Pita
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Serves 4| Hands-On Time: | Total Time:


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


  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.
October, 2004

Nutritional Information

  • Per Serving
  • Calories 450Calories From Fat 209
  • Fat 23g
  • Sat Fat 10g
  • Cholesterol 50mg
  • Sodium 1,427mg
  • Protein 15g
  • Carbohydrate 45g
  • Sugar 8g
  • Fiber 3g
  • Iron 3mg
  • Calcium 346mg
What does this mean? See Nutrition 101 .

Quick Tip

Make it a meal: Serve the sandwiches with sliced tomatoes and cucumbers drizzled with olive oil and red wine vinegar.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.