Greek Stuffed Pitas

Name: Greek Stuffed Pitas
Ingredients: 1/4 cup unsalted beef stock (such as Swanson); 2/3 cup grated English cucumber; 1/2 cup plain 2% reduced-fat Greek yogurt; 2 tablespoons grated red onion; 2 tablespoons fresh lemon juice, divided; 1 1/2 tablespoons chopped fresh dill; 3/8 teaspoon kosher salt, divided; 1/4 teaspoon freshly ground black pepper; 1 garlic clove, minced; 2 1/2 cups sliced red cabbage; 2 teaspoons extra-virgin olive oil; 4 (6-in.) whole-wheat pitas, halved; 2 medium tomatoes, each cut into 8 slices; 1/4 cup fresh flat-leaf parsley leaves

14 ingredients

2 steps

Ingredients

1/4 cup unsalted beef stock (such as Swanson)
2/3 cup grated English cucumber
1/2 cup plain 2% reduced-fat Greek yogurt
2 tablespoons grated red onion
2 tablespoons fresh lemon juice, divided
1 1/2 tablespoons chopped fresh dill
3/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 1/2 cups sliced red cabbage
2 teaspoons extra-virgin olive oil
4 (6-in.) whole-wheat pitas, halved
2 medium tomatoes, each cut into 8 slices
1/4 cup fresh flat-leaf parsley leaves

Directions

1

Combine meatballs and stock in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 2 minutes or until meatballs are warm.
2

Wrap grated cucumber in a clean kitchen towel, squeezing out as much liquid as possible. Combine cucumber, yogurt, onion, 1 1/2 teaspoons juice, dill, 1/4 teaspoon salt, pepper, and garlic in a bowl, stirring with a whisk. Combine remaining 1 1/2 tablespoons juice, remaining 1/8 teaspoon salt, cabbage, and oil in a bowl. Divide yogurt mixture among pita halves; top evenly with cabbage mixture, tomatoes, meatballs, and parsley leaves.