Greek Melt

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

Ingredients

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.
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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