Greek Pita Pockets with Tzatziki
A popular Greek dip, tzatziki also makes a satisfying sandwich filling. To turn this recipe into an appetizer, simply cut each pita round into eight equal wedges and bake at 250°F until crisp. Spread the dip on the pita wedges.
Serves 8
Preparation time: 10 minutes
1 English cucumber
1½ teaspoons virgin olive oil
1½ teaspoons lemon juice
1 cup plain low-fat yogurt
2 tablespoons chopped red onion
½ teaspoon garlic salt
Freshly ground black pepper, to taste
8 pita wraps
Peel and grate the cucumber until you have ½ cup. Thinly slice the remainder of the cucumber and set aside.
In a small bowl, stir the olive oil and lemon juice into the yogurt. Stir in the chopped red onion and garlic salt. Taste and season with the pepper.
Lay out a pita wrap in front of you. Spread up to 2 tablespoons tzatziki over the inside of the wrap. Lay a few cucumber slices on top and roll up the wrap.
Continue with the remainder of the pita wraps.
Choosing Olive Oil
Virgin olive oils are the best choice in recipes where the dressing isn't being heated, such as Marinated Artichoke Hearts (page 229) or Greek Pita Pockets with Tzatziki (above). Either the virgin or extra-virgin variety of olive oil can be used, although extra-virgin olive oil has less acidity and a better flavor. Pure olive oil (also simply called olive oil) has a higher smoke point than virgin oils — use it in stir-fries or whenever the oil is going to be heated.
