Ellie Krieger's Greek Salad Pitas with Feta Spread and Turkey

• 3/4 c. crumbled feta cheese
• 3 tbsp. nonfat plain yogurt
• 1 tbsp. fresh lemon juice
• 2 tsp. dried oregano
• 1 tsp. finely grated lemon zest
• 1/4 tsp. Freshly ground black pepper
• 4 large whole-wheat pita breads
• 4 large pieces romaine lettuce
• 1 English cucumber
• 1 bunch mint leaves
• 3/4 lb. thinly sliced roasted turkey breast

1. In a medium bowl, combine the feta cheese and yogurt with a fork, mashing any large chunks of cheese.
2. Stir in the lemon juice, oregano, lemon zest, and pepper.
3. The spread will keep for up to 5 days in an airtight container in the refrigerator.
4. To make a sandwich, cut a pita in half to form 2 pockets.
5. Line each pocket with half a lettuce leaf.
6. Spread 2 heaping tablespoons of feta spread into each pocket.
7. Then fill each pocket with about 6 cucumber slices, 4 or 5 mint leaves, and 2 or 3 slices of turkey.
8. Serve immediately or wrap in foil to go.

feta cheese, nonfat plain yogurt, lemon juice, oregano, lemon zest, freshly ground black pepper, romaine lettuce, cucumber, mint, turkey breast

Taken from www.delish.com/recipefinder/ellie-kriegers-greek-salad-pita-sandwich-recipe (may not work)