- Yield: 4 servings
- 1cup plain 2% Greek yogurt
- 1medium hothouse (seedless) cucumber, grated and squeezed dry
- 9cloves garlic--8 whole, 1 minced
- 2teaspoons plus 2 T olive oil
- 2teaspoons fresh lemon juice
- Salt and ground black pepper
- 3/4pound small red potatoes
- 1cup crumbled feta cheese (4 ounces)
- 1/4medium red onion, finely diced
- 4 pita breads, preferably pocketless
- 2cups shredded romaine lettuce hearts
- 1cup finely diced tomatoes, lightly salted
- Adjust an oven rack to the lower-middle position and preheat the oven to 350°F.
- Combine the yogurt, cucumber, minced garlic, 2 teaspoons of the oil, the lemon juice, and a generous sprinkling of salt and pepper in a medium bowl; set aside.
- Combine the potatoes with water to cover in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until tender, 15 to 20 minutes.
- Meanwhile, place the remaining 8 garlic cloves and remaining 2 tablespoons oil in a small skillet. Turn the heat to medium-low and cook the garlic, turning, until golden, about 5 minutes.
- Drain the potatoes, reserving 1⁄4 cup of the potato cooking water, and return the potatoes to the pot. Add the garlic and its oil, the cheese, and onion and mash with a fork, adding some of the reserved potato water if necessary, to make lumpy mashed potatoes. Cover and keep warm.
- Wrap the pitas in foil and heat in the oven until warm, about 10 minutes.
- To assemble, spread each pita with about 2 tablespoons of cucumber-yogurt sauce. Divide half the lettuce and tomatoes among the sandwiches and top each with one-fourth of the potato mixture. Divide the remaining yogurt sauce, lettuce, and tomatoes among the sandwiches. Wrap and serve.
Reprinted from: Cook Without A Book: Meatless Meals © 2011 by Pam Anderson. Permission granted by Rodale, Inc. Available wherever books are sold.