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Greek Pita Melts
Greek Pita Melts

Greek Pita Melts

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Cook Minutes 25 Min
Prep : 10 Min Cook: 15 Min
Top off whole wheat pita rounds with a creamy feta spread, hummus, sun-dried tomatoes, onions, cheese and a sprinkling of fresh basil and then bake in the oven for a toasty melted sandwich with Mediterranean flavour.
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup plain nonfat Greek-style yogurt
1 cup crumbled feta cheese with garlic and herbs
4 whole wheat pita breads
1/2 cup hummus
1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced
1/4 cup slivered red onions
1 cup Touch of Philadelphia Shredded Creamy Mozza Cheese
2 Tbsp. thinly sliced fresh basil
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How do I make it ?
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Step 1
Heat oven to 400ºF.
Step 2
Blend yogurt and feta in blender until smooth; spread onto pitas.
Step 3
Top with all remaining ingredients except basil; place on baking sheet.
Step 4
Bake 10 to 15 min. or until shredded cheese is melted and lightly browned.
Step 5
Top with basil. Cut in half to serve.
Kraft Kitchen Tips!
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Substitute
Prepare using your favourite flavour of hummus, such as garlic, sun-dried tomato or red pepper.
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Serving Suggestion
Serve with a crisp green salad tossed with Kraft Extra Virgin Olive Oil Greek Feta Dressing.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
260
Calories From Fat
0
% Daily Value
Total fat 11 g
17 %
Saturated fat 5 g
25 %
Cholesterol 25 mg
Sodium 350 mg
15 %
Total carbohydrate 27 g
9 %
Dietary fibre 3 g
12 %
Sugars 2 g
Protein 14 g
Vitamin A
8 %
Vitamin C
10 %
Calcium
20 %
Iron
15 %
Servings
8 servings, 1 topped pita half (114 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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