This week for A Little Ellie Everyday, I made Greek Salad Pitas with Feta Spread and Turkey, from Ellie Krieger's book, So Easy, found on page 80. You can also find the recipe online here.
Ingredient list: feta, yogurt, lemon juice, oregano, grated lemon zest, pepper, whole-wheat pita pockets, romaine lettuce, cucumbers, mint leaves, turkey breast (I used grilled chicken).
First let me say that the little sauce is just wonderful, the lemon zest in it really adds a zing to the feta and yogurt and goes so nicely with the pepper and oregano. Then let me say that it was all very good and a healthier version of some Greek sandwich-type things like this that I have eaten out. Finally, let me just note that this is way too much for a lunch portion: after a bite, I pulled the whole thing apart, ate it as a salad with about half of one-half of the pita bread and called it a day.
After this, I would cram two-thirds of it into one-half of a pita pocket at best, two half-pockets are a bit much. At least for my idea of lunch...I wanted to have room for watermelon because, after all, just how long is watermelon going to last with summer fading?
It's a good recipe...instead of the other half of the pita bread I would rather toss a couple of grape tomatoes, a black olive or two, and a chopped up scallion into the mix. Oh, yeah, that would be a great Greek Salad Pita. To check out other Ellie recipes, you can find the CEiMB blogroll here.
