Quentin Bacon
Hands-On Time
15 Mins
Total Time
25 Mins
Yield
Serves 2

How to Make It

Step 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.

Step 2

Meanwhile, whisk together the Feta, yogurt, lemon juice, and ¼ teaspoon of the salt. Set aside.

Step 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.

Step 4

Add the spinach and ½ teaspoon salt. Cook, tossing occasionally, until the spinach is wilted, about 4 minutes.

Step 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.)

Step 6

Place the pitas on plates. Top with the spinach and tomatoes. Drizzle the yogurt sauce on top.

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