Greek Pita Sandwiches

These Greek Pita Sandwiches are the perfect lunchtime dish. Olives, cucumber, spinach, tomatoes, feta and a garlic and lemon vinaigrette make for a tangy and garlicky treat. You can try adding a dollop of hummus to elevate them to the next level!

These will take 30 minutes of prep time, serve 4 and there are 284 calories in each.

For the Dressing:

• 2 Tbs Extra Virgin Olive Oil
• 2 Tbs Fresh Lemon Juice about 1 1/2 lemons
• 1/2 tsp Minced Garlic about 1 small clove
• 1/4 tsp Dried Oregano
• Pinch Fine Sea Salt

For the Pitas:

• 2, 7" - 8" Pitas cut in half
• 2 1/2 C (55g) Spinach packed then chopped into small ribbons.
• 3/4 C (115g) Cucumber sliced in 1/4" rounds, then quartered, about 1/2 a medium cucumber
• 1/3 C (60g) Kalamata Olives pitted and quartered
• 1 Tbs Purple Onion chopped fine
• 1/2 pint (170g) Cherry Tomatoes quartered or 2 Roma tomatoes sliced thin and in half, add more to taste
• 1/3 C (50g) Feta leave off or sub dairy free if needed
• 4-6 Leaves of Fresh Basil torn into small pieces
• 5-6 Grinds of Black Pepper
• 3/4 C (375g) Prepared Hummus (optional)

Instructions

For the Dressing:

• In a small lidded mason jar, add the olive oil, lemon juice, garlic, oregano and salt. Shake until emulsified. Set aside.

For the Salad:

• Into a large bowl, transfer the chopped spinach, cucumber, olives, onion, tomatoes, feta if using and basil. Add a few twists of black pepper, then pour the dressing over the salad, holding out just a bit - adding more to taste. Gently toss. Taste for seasoning adjustment and add more dressing and salt and pepper if desired.

To Assemble the Pitas:

• Open a pita half and schmear a generous portion of hummus (optional) on one side (the heavy side). Using tongs, gently stuff the pita with salad. Garnish with more basil if desired.
• Share right away or wrap snugly in parchment paper and hold in the fridge for just a few hours - any longer and they tend to get a little soggy.