Greek Melt

Photo by Quentin Bacon
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  • Serves 2
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 553 calories
    • Fat 28 g
    • Sat Fat 11 g
    • Cholesterol 55 mg
    • Sodium 2283 mg
    • Protein 23 mg
    • Carbohydrate 55 g
    • Fiber 6 g
    • Iron 6 mg
    • Calcium 644 mg


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


  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.