Not too far off from Mexican food, anything with "Greek" or "Mediterranean" in its name will contain at least the same four ingredients- spinach, tomatoes, onion, and feta cheese. If your fridge right now contains those few things, you already have a few of the ingredients needed for my Mediterranean Tostada, the Greek cousin to it's Mexican counterpart.
Ingredients:
4 Whole Wheat Pitas
4 tsp of Extra Virgin Olive Oil
1 cup of Reduced-Fat Feta Cheese
2 cups of Fresh Spinach, stems removed
1 cup of Grape Tomatoes, halved
1/2 cup of Onion, chopped
1 cup of Chickpeas
12 Kalamata Olives, quartered
Cooking spray
Balsamic vinegar
What To Do:
Preheat the oven to 350 degrees. Place the pitas on a baking sheet, coated with cooking spray, and brush one teaspoon of olive oil on each pita. Next, spread a quarter cup of feta cheese onto each pita. Place in the oven and bake for 7 minutes.
While the pitas are in the oven, wilt the spinach in a pan coated with cooking spray over medium heat. You can cover the pan with a lid to help speed up the process. It should take about 3 minutes to wilt the spinach.
Remove the pitas from the oven and spread the tomatoes, spinach, and onion on top of them. Turn the oven temperature up to "Broil" and place the pitas back in the oven for 4 minutes.
Remove the pans from the oven and evenly spread the olives and chickpeas each pita. Sprinkle with the balsamic vinegar.
Congratulations! You have now transformed that boring pita in your fridge into a Grecian treat- oompa!
