Feta, Cucumber and Spinach Pita Sandwiches

Ingredients

• 1 cup plain nonfat yogurt
• 1 garlic clove, minced
• 1/4 teaspoon cayenne pepper
• 1 cup coarsely chopped English cucumber
• 1/4 cup chopped drained sun-dried tomato packed in oil
• 2 tablespoons chopped green onions
• 2 tablespoons chopped fresh mint
• 1 tablespoon red wine vinegar
• 1 teaspoon olive oil
• 1 (6 ounce) package baby spinach
• 2/3 cup crumbled feta cheese (about 3 ounces)
• 4 pita breads, cut crosswise in half

Directions

1. 1

   Mix yogurt, garlic and cayenne in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

2. 2

   Mix cucumber, sun-dried tomatoes, green onion, mint, vinegar and oil in large bowl. Stir in spinach and feta cheese.

3. 3

   Season to taste with salt and pepper. Let stand while preparing pita bread.

4. 4

   Preheat oven to 350°F Wrap pita breads in foil. Place in oven until heated through, about 10 minutes.

5. 5

   Fill pita halves with cucumber mixture. Spoon some of yogurt dressing into each pita half. Serve, passing remaining yogurt dressing separately.