Pita pockets filled with a mixture of crumbled feta cheese, sesame seed, alfalfa sprouts, cucumber, tomato and yogurt.
1 tablespoon sesame seeds, toasted
1/2 cup crumbled Wisconsin Feta cheese
2 cups alfalfa sprouts
1 small cucumber, chopped
1/4 cup plain yogurt
1/4 teaspoon ground black pepper
2 pita bread rounds, cut in half
1 medium tomato, cut into 4 slices
- In a medium bowl, stir together sesame seeds, cheese, sprouts, cucumber, yogurt and pepper.
- Spoon mixture into pita bread halves.
- Place tomato slice on filling in each bread half.
Makes 4 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.