.greek pitas.

Another lovely meal from my "So Easy" recipe book. This recipe was so simple and refreshing. Plus the hubby loved it so that is always a bonus. It is especially nice on a hot summer day, as is everyday in southern california. Enjoy!



Ingredients
FOR THE SPREAD
3/4 cup crumbled feta cheese (4 ounces)
3 tablespoons nonfat plain yogurt
1 tablespoon fresh lemon juice
2 teaspoons dried oregano
1 teaspoon finely grated lemon zest
1/4 teaspoon ground black pepper

FOR THE SANDWICH
2 whole wheat pita breads
2 large pieces of romaine lettuce, torn in half
1 English cucumber, sliced into half moons
3/4 pound thinly sliced roasted turkey breast


Preparation
In a bowl, combine the feta cheese and yogurt with a fork, mashing any large chunks of cheese. Stir in the lemon juice, oregano, lemon zest, and pepper. The spread will keep for up to 5 days in an airtight container in the refrigerator.

To make a sandwich, cut a pita in half to form 2 pockets. Line each pocket with half a lettuce leaf. Spread 2 heaping tablespoons of feta spread into each pocket. Then fill fish about 6 cucumber slices and 2-3 slices of turkey. Serve immediately.