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Greek Pitas with Minted Cucumber Sauce

Prep time 23 mins
Cook time 9 mins
Yield 4 servings (serving size: 1 pita half)
You can substitute ground round for lamb, if desired.

Ingredients

  • 1/4 cup reduced-fat sour cream
  • 1/4 cup chopped cucumber
  • 1/8 teaspoon salt
  • 1/4 cup finely chopped red onion, divided
  • 1 tablespoon chopped fresh mint, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3/4 pound lean ground lamb
  • 1/2 teaspoon salt-free Greek seasoning blend (such as Cavender's)
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • Cooking spray
  • 1/4 cup (1 ounce) crumbled reduced-fat feta cheese
  • 2 (6-inch) whole wheat pitas, cut in half
  • 1 cup fresh baby spinach
  • 1 cup chopped tomato

Nutrition Information

  • calories 287
  • caloriesfromfat 45 %
  • fat 14.3 g
  • satfat 6.5 g
  • protein 20 g
  • carbohydrate 20.5 g
  • fiber 2.8 g
  • cholesterol 64 mg
  • iron 2.4 mg
  • sodium 449 mg
  • calcium 84 mg

How to Make It

  1. Combine first 3 ingredients, 2 tablespoons onion, 1 teaspoon mint, and 1/4 teaspoon pepper in a small bowl. Cover; chill until ready to use.

  2. Combine lamb, remaining 2 teaspoons mint, remaining 1/4 teaspoon pepper, and next 3 ingredients.

  3. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add lamb mixture and remaining 2 tablespoons onion; cook 7 minutes or until browned, stirring to crumble. Stir in feta; cook 1 minute or until cheese begins to melt.

  4. Line each pita half with 1/4 cup spinach and 3 tablespoons cucumber sauce; fill with about 1/2 cup lamb mixture and 1/4 cup tomato.

Oxmoor House Healthy Eating Collection