Greek Pitas with Minted Cucumber Sauce |
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Prep Time: 23 Minutes Cook Time: 9 Minutes |
Ready In: 32 Minutes Servings: 4 |
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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 |
Directions:
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.
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