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Greek Melt

Greek Melt
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Serves 2| Hands-On Time: | Total Time:



  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.
By August, 2004

Nutritional Information

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

Quick Tip

Feta cheese chunks
Crumbled Feta sold in supermarkets can be dry, flavorless, and treated with additives. It’s worth buying a block of cheese and crumbling it yourself.

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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.