I was caressing my Costco-sized tub of feta the other day, and happened to notice a recipe on the side label for Feta Pockets. I made this once for myself, and like any other good thing in my life, I turned it into an obsession. If you come to my house, now, you will be served this Feta Pocket. Period. No exceptions. I am no longer eating anything else for lunch. It’s light AND filling, and though I haven’t added up the calories, I can’t imagine it has too many for lunch. I think the 200 calorie whole wheat pita carries the most weight, but it also provides the bulk that prevents me from being snacky two hours later.
Here’s the recipe as it appears on the label, but I usually eyeball the quantities, and make enough for only two. If no one is eating with me, I save half for the next day. One adjustment I have made is to add the sprouts to your sandwich separately. Trying to stir them in with the yogurt makes them soggy and clumpy, and we don’t want that, do we?
Feta Pockets (from the President brand feta label):
In a medium bowl, stir together 2T sesame seeds, toasted, 4oz crumbled feta, 4 cups sprouts, 2 small chopped cucumbers, 1/2 cup plain yogurt, and 1/2 tsp pepper. Cut 4 pita breads in half. Spoon mixture into bread halves (I used Greek pita, which doesn’t have pockets). Cut 2 medium tomatoes into slices and place slices on filling in bread half. Makes 8 servings.