Greek Melt

By dhoffmanlatter

Ingredients

• pint of cherry tomatoes, halved
• 2 T olive oil
• 1 t salt
• 4 oz feta cheese
• 2/3 cup plain yogurt
• handful of pinenuts- toasted
• juice of 1/2 lemon
• 2 garlic cloves- minced
• 1/4 t red pepper flakes
• 10 oz bag of spinach
• pitas

Details

Servings 4

Preparation

Step 1

1. Heat oven to 400º F. Toss the tomatoes with 1 tablespoon oil and ¼ teaspoon salt. Arrange, cut-side up, on a baking sheet. Bake until just softened, about 10 minutes.

2. Meanwhile, whisk together the Feta, yogurt, lemon juice, and ¼ teaspoon of the salt. Set aside.

3. Heat ½ tablespoon oil in a medium skillet over medium heat. Add the garlic and red pepper and cook, stirring occasionally, until the garlic is softened and golden, 1 to 2 minutes.

4. Add the spinach and ½ teaspoon salt. Cook, tossing occasionally, until the spinach is wilted, about 4 minutes.

5. Brush both sides of the pitas with the remaining ½ tablespoon oil. Place in oven and heat until lightly toasted, about 2 minutes per side. (You can also do this on a medium-hot grill.)

6. Place the pitas on plates. Top with the spinach and tomatoes. Drizzle the yogurt sauce on top.