mediterranean pitas

My friend Jessica and I try to cook dinner together at least once a week. Since we both commute to our jobs, we usually don't have time to prepare anything too time consuming. These pitas are healthy, easy and super fast, so they've become a great go-to dinner for us on weeknights. Last night I made this with my roomate Jacqueline (yep, we have the same name) and they came out great, as always! Wanted to share the recipe with all of you.

Ingredients:

Whole wheat pitas (or regular, if you prefer)

Cherry tomatoes, halved

1 clove garlic, sliced

1-2 big bags fresh spinach leaves

Siracha to taste

For sauce:

1-2 cups plain, non-fat Greek yogurt

1/2 cup feta cheese (I use low fat and it's just as good)

1 clove garlic, finely chopped

Juice of 1 lemon

1 cucumber, cut into small cubes

1 tsp red pepper flakes

Dash of salt and pepper

Preparation:

Start by squeezing the lemon juice into a small bowl. Then chop the cucumber and 1 of the garlic cloves and add to the lemon juice. (I also usually slice the other garlic clove and the tomatoes while I'm doing this, and just set them aside.) Last mix in the feta, yogurt and add the seasoning. Super easy...your sauce is done!

Next, heat the sliced garlic in a splash of olive oil on low heat in a sauté pan. Then add the spinach and let it cook down completely. If you're hoping for leftovers, definitely be generous -- spinach cooks down a ton. While the spinach is cooking, heat the pitas either in a toaster oven or regular oven just slightly, so they become warm.

Last, cut the pitas in half, spoon in the yogurt sauce, add your spinach and top with the sliced tomatoes and siracha. This makes a delicious, healthy dinner that only takes about 15 minutes! The pitas pack in a ton of flavor -- the red pepper flakes, garlic and siracha add a nice kick.

*Special thanks to Jess for telling me about this recipe!