1 Tbsp. fresh lemon juice
2 oz. plus ¼ cup feta crumbles, divided*
½ cup sour cream, liquid poured off the top
½ cup non-fat Greek yogurt, liquid poured off the top
¼ tsp. freshly minced garlic
1 large seedless cucumber, peeled, thinly sliced and set on paper towels to dry
4 white-flour pitas
1 head romaine hearts, chopped
Portobello Filling (recipe here) or Kasseri Cheese Filling (recipe here)
2 Roma tomatoes, sliced
Half of a large red onion, thinly sliced
• Add the lemon juice and 2 ounces of feta to the bowl of a food processor fitted with the chopping blade. Pulse until the feta is creamy, scraping down the sides as necessary. Add the sour cream, yogurt, garlic and half of the cucumber slices, and pulse 3 or 4 times, until the tzatziki is barely blended. Pour into a bowl and stir in the remaining cucumber slices. Refrigerate at least 1 hour.
• Divide the pitas between 4 plates. Divide the romaine and filling of your choice evenly among them. Top with the tomatoes, onions, tzatziki and remaining ¼ cup of feta.
• Serve immediately.
* Don’t want feta in your tzatziki? Just add ¼ teaspoon of salt to the sauce.