| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Greek |
Low-fat, Cheese/eggs |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Thinly sliced spinach leaves |
| 2 |
|
Tomatoes, cut in wedges |
| 1/2 |
|
Cucumber, seeded and sliced |
| 1 |
|
Green pepper, thinly sliced |
| 1 |
|
Red onion, thinly sliced |
| 1/2 |
c |
Crumbled feta cheese |
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Water |
| 1/2 |
ts |
Dried oregano |
| 1/8 |
ts |
Freshly ground black pepper |
| 4 |
|
Whole-wheat pita breads |
| 2 |
oz |
Fat-free mozzarella cheese, |
|
|
Grated |
INSTRUCTIONS
In a large bowl, combine spinach, tomatoes, cucumber, green pepper, onion
and feta cheese; set aside. In a small bowl, combine vinegar, oil, water,
oregano and ground pepper. Pour over spinach mixture; toss to coat. Cut
each pita bread in half, forming two pockets; fill each pocket with spinach
mixture and sprinkle with mozzarella cheese. Serve immediately. Per
serving: About 300 calories, 9g fat.
Posted to MM-Recipes Digest V4 #249 by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Sep 19, 97
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