Minted Veggie Pita Pockets with Feta
Refreshingly delicious Mediterranean-style veggie pita pockets with fresh mint and feta cheese.
1 (16-ounce) can garbanzo beans, drained and rinsed
2/3 cup plain yogurt
1/4 cup red pepper, chopped
2 tablespoons green onion, chopped
2 tablespoons fresh mint, finely chopped
1 garlic clove, minced
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
4 standard-size pita breads
Torn romaine leaves
2/3 cup Wisconsin Feta Cheese*, crumbled
- Place beans in small bowl. Mash with fork until somewhat pasty, but still chunky. Stir in yogurt, red pepper, green onion, mint, garlic, cumin and cayenne. Chill, covered, at least 2 hours to blend flavors. Bring to room temperature before serving.
- Cut pitas in half vertically to form pockets. Warm, if desired.
- Line the pita halves with torn romaine leaves and sprinkle Feta inside, dividing evenly among pitas. Spoon bean mixture into pitas.
Makes 4 servings.
*A flavored Feta, such as one with sun-dried tomatoes, may be substituted.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.