← All recipes

🍽️ Pita pockets stuffed with fresh cheese and vegetable salad

330 kcal · 30 min · 4 servings

Ingredients

• 2 small pita breads (or similar white breads)
• 1 tomato
• 1 cucumber (approx. 80 g)
• celery stalk (1 stalk)
• 150 g feta cheese
• 1 shallot
• 2 tbsp olive oil
• 1 tsp vinegar
• salt
• pepper
• oregano
• sour cream

Instructions

1. 1. Rinse the vegetables under running water.
2. 2. Cut the drained vegetables into small bite-sized pieces.
3. 3. Peel the shallot.
4. 4. Slice the shallot into thin rings.
5. 5. Cut the feta cheese into small cubes.
6. 6. Add oil, vinegar, salt, pepper, and oregano to a bowl.
7. 7. Stir the ingredients vigorously until a uniform marinade has formed.
8. 8. Add the cut cheese and vegetables to the marinade.
9. 9. Mix everything gently so that the cheese does not crumble.
10. 10. Place the bowl in the fridge for a while to let the flavors infuse.
11. 11. Cut a side opening into the pita breads to form pockets.
12. 12. Add one tablespoon of sour cream into each pocket.
13. 13. Fill the cold vegetable mixture into the stuffed pita breads.
14. 14. Serve the stuffed pockets immediately.

Nutrition per serving

• kcal: 330
• Protein: 10 g · Fett/Fat: 15 g · Carbs: 35 g