Mediterranean Pita Melts | Mediterranean Recipes

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Mediterranean Recipes "1 6-ounce carton plain low-fat yogurt 1/3 cup chopped, seeded cucumber 2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint, crushed 1 clove garlic, minced Dash salt Nonstick cooking spray 1/2 recipe cooked Mediterranean Meatballs (24) 3 large whole wheat pita bread rounds, split in half horizontally 3 large plum tomatoes, thinly sliced crosswise 1/2 cup crumbled reduced-fat feta cheese (2 ounces) " "1. In a small bowl, combine yogurt, cucumber, mint, garlic, and salt. Set aside. 2. Preheat broiler. Line a very large baking sheet with foil; lightly coat foil with nonstick cooking spray. Place meatballs on the prepared pan. Broil 3 to 4 inches from the heat for 3 to 5 minutes or until heated through, turning once. Slide the foil and meatballs off the pan and onto a wire rack; cover meatballs with foil to keep warm. 3. Place pita bread halves, cut sides up, on the same baking sheet. Top pita halves with tomatoes, meatballs, and the feta cheese. Broil about 2 minutes or until heated through. Spoon yogurt mixture over pita melts. Top with the 1/4 cup reserved roasted red pepper from the Mediterranean Meatballs recipe. Makes 6 servings (1/2 a pita and 4 meatballs each). "

Recipe Detail

Mediterranean Recipes

"1 6-ounce carton plain low-fat yogurt
1/3 cup chopped, seeded cucumber
2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint, crushed
1 clove garlic, minced
Dash salt
Nonstick cooking spray
1/2 recipe cooked Mediterranean Meatballs (24)
3 large whole wheat pita bread rounds, split in half horizontally
3 large plum tomatoes, thinly sliced crosswise
1/2 cup crumbled reduced-fat feta cheese (2 ounces)
"

"1. In a small bowl, combine yogurt, cucumber, mint, garlic, and salt. Set aside.

2. Preheat broiler. Line a very large baking sheet with foil; lightly coat foil with nonstick cooking spray. Place meatballs on the prepared pan. Broil 3 to 4 inches from the heat for 3 to 5 minutes or until heated through, turning once. Slide the foil and meatballs off the pan and onto a wire rack; cover meatballs with foil to keep warm.

3. Place pita bread halves, cut sides up, on the same baking sheet. Top pita halves with tomatoes, meatballs, and the feta cheese. Broil about 2 minutes or until heated through. Spoon yogurt mixture over pita melts. Top with the 1/4 cup reserved roasted red pepper from the Mediterranean Meatballs recipe. Makes 6 servings (1/2 a pita and 4 meatballs each).

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