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    Serves: 3 servings    Total Time:  30 minutes Prep Time: 10 minutes Cook Time: 20 minutes  

 [  ](#) 

 

 

## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Greek\_yogurt - 1 cup, 2% plain  Whole\_wheat\_flour - 1 cup  Baking\_soda - ¼ teaspoon  Lemon - 1 whole Greek\_yogurt - 1 cup, 2% plain  Olive\_oil - 1 Tablespoon (if using low fat yogurt)  Cucumber - ½ whole (save unused half) Fresh\_dill - ⅓ bunch (or parsley)  Garlic - 2 cloves  Salt - ½ teaspoon  Pepper - ½ teaspoon  Spinach - 5 oz bag (or other greens)  Tomato - 1 large  Red\_onion - 1 small  Cucumber - the other ½  

## Instructions

Step 1

Preheat oven to 400° F

Step 2

For the pita bread: In a large bowl, mix together yogurt, flour, and baking soda until it forms a smooth dough. Place dough in bowl, cover, and refrigerate for at least one hour. 

Step 3

Transfer the dough to a floured surface. Divide into 3 equal parts. Roll out each piece of dough to about 8 inches (20 cm) in diameter, using plenty of flour to prevent sticking or tearing.

Step 4

Add the dough to an ungreased sheet pan. Bake for 8-10 minute or until slightly brown and cooked through.

Step 5

Make the tzatziki sauce: while the dough is baking, chop the cucumber (save half for later) and dill and mince the garlic and add to the bowl. Juice the lemon and add to the bowl. 

Step 6

Add the yogurt, olive oil, salt and pepper. Whisk all ingredients together and chill. 

Step 7

Slice the other half of the cucumber. Slice the tomatoes and red onion and put into a bowl. Drizzle a little olive oil and a sprinkle with salt and pepper. 

Step 8

To make your sandwich, add the spinach, tomato, cucumber, and onion onto the pita bread. Top with fresh Tzatziki.

 

### Notes

## Nutrition Information

  Calories: 320 Calories Fat: 5 Saturated Fat: 2 Carbohydrates: Net Carb: 50 Dietary Fiber: 8 Protein: 25 

## Dietary Restrictions

 Vegetarian