Feta pita pizzaI had a bought a bunch of pitas, not the type you use for a souvlaki but the other type, which here in Greece are called “Arabic” pitas, to distinguish them from the Greek style ones, and had some leftovers that were going to dry out if I did not use them soon. The solution? A quick appetizer for that evening.

The recipe is simple and light and easy. No, it is not topped with tons of cheese. Basically you use double the amount of Greek yogurt and add only a bit of cheese. Pita (or pita bread) has very little fat and works well as a vehicle to add some protein, and whole-wheat ones are even heartier.

I like them plain like this-just with the cheese, but you can top with some other (healthy) ingredients of your choice such as tomatoes, olives and peppers. Serve them cut in triangles for appetizers or whole for a a light meal or snack.

Feta and Greek Yogurt Pita Appetizer

A light and easy appetizer. Crunchy pita bread with just the right amount of feta cheese.
Author: Elena Paravantes
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Ingredients

  • 2 round medium pita bread 5-6 inch diameter
  • 2 tablespoons crumbled feta about 2 ounces
  • 4 tablespoons low fat Greek yogurt
  • 2-3 tablespoons chopped mint
  • Fresh ground pepper
  • 1 teaspoon olive oil

Instructions

  • Preheat oven at 400 degrees Fahrenheit (200 Celsius).
  • In a medium bowl, mash the feta with yogurt until creamy. Add the mint and olive oil and blend well.
  • Spread the yogurt-feta mix on each pita.
  • Bake in the oven for about 10 minutes, until tips of pita starts to brown.
  • Take out and cut each pita with a pizza cutter in 6 triangles or 8 and serve.
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Photo by Elena Paravantes © 2013

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4 Comments

  1. You probably think I’m a nut after last month. But this month’s newsletter addresses something very close to my heart. Food waste. I belong to a food sales App in the. US called Misfits.com Their chief purpose is to rescue mis sharpen and odd sized vegetables and fruit, much of it is organic. They also buy crops from farmers that are not large enough to sell or difficult to harvest and must be done by hand. (They saved a lot of small organic farmers and specialty crop farmers during the Pandemic. Their most recent projects are buying up unsold vegetables and fruits pulled from produce counters, that would otherwise end up in landfills. They have recently begun buying up lots of grocery products with short expiration dates ( mostly organic) This past Summer they have begun carrying fresh and frozen meat, poultry, pork, and fish from small local organic and sustainable farms and ranches. In addition to eggs, organic dairy, organic cheeses, and plant based dairy products. Just an idea for your American readers. The prices and delivery fees are reasonable, amounts can be restricted on some popular products, and produce, but your free membership allows you to indicate the size of your family, weekly deliveries can skipped when needed. I do like this month’s recipes very much and will definitely get used. Thanks for the Olive Oil Biscuits I. particular. I’ve found Low Sodium Baking powder and baking soda, butter the saturated fat from shortening and margarine (also the sodium) is too high for me and it’s nice to know healthier fat can be used. Yay!

  2. I added lemon juice and a little oregano and it really brought the flavors in the feta, Greek yogurt pita.
    Give it a try.