Greek Tuna Salad Pockets

• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 12 teaspoons dried oregano
• 14 teaspoon garlic salt
• 1 (7 ounce) tin tuna in brine, drained
• 1 tomatoes, roughly chopped
• 12 red onion, finely chopped
• 4 ounces reduced-fat feta cheese, crumbled
• 4 whole wheat pita breads
• 2 ounces baby spinach leaves
• salt and pepper

1. Combine the lemon juice, oil, oregano and garlic salt in a medium bowl.
2. Add the tuna, tomato, red onion and feta cheese, season to taste and toss lightly.
3. Cover and refrigerate for at least 1 hour to allow the flavours to develop.
4. Bring back to room temperature for approximately 30 minutes before serving.
5. Warm the pita breads under a low-heat grill.
6. Remove and slice in half.
7. Open carefully and line with spinach leaves.
8. Spoon in the tuna mixture and serve immediately.

lemon juice, olive oil, oregano, garlic, tomatoes, red onion, feta cheese, whole wheat pita breads, baby spinach, salt

Taken from www.food.com/recipe/greek-tuna-salad-pockets-410566 (may not work)