Greek Melt

Greek Melt
Quentin Bacon

Serves 2
preparation
15
minutes
cooking
25
minutes

Ingredients

1
pint
cherry tomatoes, halved
2
tablespoons
olive oil
kosher salt
4
ounces
crumbled Feta cheese
2/3
cup
plain yogurt
juice of half a lemon
2
cloves garlic, thinly sliced
1/4
teaspoon
crushed red pepper
1
10-ounce package spinach
2
pitas

Directions

  1. Heat oven to 400º F. Toss the tomatoes with 1 tablespoon oil and ¼ teaspoon salt. Arrange, cut-side up, on a baking sheet. Bake until just softened, about 10 minutes.
  2. Meanwhile, whisk together the Feta, yogurt, lemon juice, and ¼ teaspoon of the salt. Set aside.
  3. Heat ½ tablespoon oil in a medium skillet over medium heat. Add the garlic and red pepper and cook, stirring occasionally, until the garlic is softened and golden, 1 to 2 minutes.
  4. Add the spinach and ½ teaspoon salt. Cook, tossing occasionally, until the spinach is wilted, about 4 minutes.
  5. Brush both sides of the pitas with the remaining ½ tablespoon oil. Place in oven and heat until lightly toasted, about 2 minutes per side. (You can also do this on a medium-hot grill.)
  6. Place the pitas on plates. Top with the spinach and tomatoes. Drizzle the yogurt sauce on top.
Sara Neumeier
July 2004

Nutritional Information

  • Per Serving
  • Calories 553
  • Calcium 644 mg
  • Carbohydrate 55 g
  • Cholesterol 55 mg
  • Fat 28 g
  • Fiber 6 g
  • Iron 6 mg
  • Protein 23 mg
  • Sat Fat 11 g
  • Sodium 2283 mg
What does this mean? See Nutrition 101.