Hurry The Food Up Vegan and Vegetarian Recipes For Busy People
It’s like the famous Trojan horse all over again – but instead of a vicious bunch of hairy, sweaty and smelly soldiers leaping out (much to the surprise of all involved), these Greek Pitas come bursting out with delicious (not to mention much less dangerous) ingredients, perfect as a snack or healthy meal.
Would you really turn down such a gift?
Especially as they’re full of iron, important to keep you fresh and focused (1). And stocked with vitamin A and vitamin C, important for your immune system and a whole host of other benefits?
Didn’t think so…
If you prefer watching over reading, check out the recipe in the video below.
Greek Pitas (Summer-Loving)
Greek Pitas Recipe. Ready in 10 minutes. High in vitamin A, C and iron. Bursting out with delicious ingredients, perfect as a snack or healthy meal.
Servings 2 (4 pitas in total)
Calories 569kcal
Ingredients
- ½ red onion
- 1 small cucumber
- 1 cup cherry tomatoes
- 3.5 oz low fat feta cheese (use regular if you prefer)
- 4 pitas (we like wholegrain)
- 1 handful spinach
- 4 tbsp hummus (to spread)
- ½ lemon (juiced)
- 1 tbsp oregano, fresh (1 tbsp = 1 tsp dried)
- 1 tsp red pepper flakes (dried cayenne also goes really well)
- 1 tbsp olive oil
- 1 tbsp red wine vinegar (balsamic vinegar or any you have is also great!)
- salt
Instructions
- Chop the cucumber, tomatoes, onion, cheese and throw into bowl.
- Add the spinach.
In a seperate bowl:
- Squeeze in the lemon, olive oil and vinegar.
- Add the oregano, pepper and salt.
- Mix well and pour over salad. Give it a toss 😉
- Toast the pitas, spread the hummus inside, and fill.
- Enjoy!
Notes
And don’t forget – be creative! Add whatever you fancy, or whatever leftovers you have. Olives, sweetcorn and bell peppers all work really well.
Recipe adapted from Cookie Monster Cooking. All props to Ashley! Awesome recipe 🙂
Please note our nutritional data includes low fat feta and wholegrain pitas.
Nutrition
Nutrition Facts
Greek Pitas (Summer-Loving)
Amount per Serving
Calories
569
% Daily Value*
Fat
19
g
29
%
Saturated Fat
5
g
31
%
Cholesterol
27
mg
9
%
Sodium
1087
mg
47
%
Potassium
739
mg
21
%
Carbohydrates
82
g
27
%
Fiber
14
g
58
%
Sugar
8
g
9
%
Protein
26
g
52
%
Vitamin A
2182
IU
44
%
Vitamin C
40
mg
48
%
Calcium
119
mg
12
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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A quick note regarding the nutrition label: one serving is one filled pita.
THIS SOUNDS DIVINE! Thank you!
You’re welcome 😀
This is amazing for quick healthy lunch ..Thank you for sharing the recipe …
Yay! So glad to hear you enjoyed them!! 🙂
Really good balance of ingredients and flavours, perfect with some black olives.
Thanks for the idea!
You’re welcome, Marcus! Glad to have helped. I love this recipe, even after three years it still gets eaten in this household almost every week!
Very helpful and easy recipes
Thanks! Glad you like them 🙂
Are you planning to put out an app for iPhones? I just found you and am obsessed! I’ve been a vegetarian my entire life and am always looking for new realistic recipes for everyday life. You’re all awesome! Thank you!!
Hi Beth! We are indeed – it’s in development, just taking a little longer than expected. We’ll certainly announce it when it’s ready! We’re really pleased to have us with you too, thank you for the kind words!
I tried this and it is absolutely delicious! In fact one of the simplest and most yummy recipe. Please keep sharing more such recipes and thanks for helping the vegetarian community with such lovely recipes.
Awesome to hear, Ami! I love this one too, it’s been on rotation in our meals plans ever since we first tried it. We’ll keep sharing and help where we can :). Thanks too!
Hi, really good:) thanks for the recipe! It turned out I didn’t have spinach but even without it tastes nice
Haha yes, I sometimes secretely eat it without spinach, too. I’m really glad you enjoyed it as well!
Love this quick recipe and so tasty Thankyou
Fantastic recipe, instant favourite. Couple of pro-tips:
1: You do NOT need the vinegar and lemon; either on their own is more than enough and adding both just gives a sour flavour that overpowers everything.
2: Add the spinach and dressing to your bowl first and crush it down with a wooden spoon, or whatever you’re stirring the salad with, to reduce the volume, and GENTLY stir in the feta LAST. If you stir everything indiscriminately you either get big spinach leaves poking out everywhere or tiny fragments of feta mixed in with the dressing. No bueno.
Other than this is one to convince your meat eating friends veggie lunches can be delicious and filling; it’s that good. Thank you so much for sharing!
Wow, these are pro tips indeed! I hope Dave sees this, because he makes them regularly! Will let him know. Thank you Dylan!!