Stuffed Greek wraps in but a moment. Are you missing us? Like the desert misses the rain? Well, don’t worry, we’ll be back soon, but in the meantime our Christmas clear out continues ahead of next year! Lots of random recipes that we’ve never had the time to post are here for your viewing pleasure with the added bonus of minimal to non-existent guff before the recipes! You can customise these however you want but I was inspired by spanakopita, which is my favourite Greek dish after the hairy-necked beast who runs the Greek salad shop in Newcastle. Oh my: he could certainly invade my Ottoman area, am I right ladies? Makes enough for four.
to make stuffed greek wraps you will need:
- 4 Weight Watchers white wraps (4x HeB)
- 200g spinach
- 2 spring onions, finely chopped
- 65g reduced-fat feta cheese, crumbled (1x HeA)
- 25g sun-dried tomatoes, chopped (1.5 syns – soak in hot water for 20 minutes to plump them up. The ones in oil are higher in syns so be sure to check if you’re using those instead)
for the tzatziki
- 285g fat-free greek-style yoghurt
- 2 cloves of garlic, minced (do it in seconds with one of these!)
- 1 medium cucumber, finely diced
- juice of half a lemon
- black pepper
to make stuffed greek wraps you should:
- mix together all of the tzatziki ingredients in a bowl, and leave in the fridge while you do the rest
- next, chuck the spinach in a large pan with a few drops of water and cook over a medium-high heat until wilted (or bung it in the microwave)
- squeeze out as much of the water as you can – I find the best way is to let it cool and then wring it like a wet cloth
- mix together the spinach with the chopped tomatoes, feta, and spring onions
- heat a frying pan over a medium high heat and spray in a little oil (don’t let Frylight ruin your pans – get one of these!)
- spread half of the spinach mixture over a wrap and top with another plain one – do the same again for the other and press down a little bit
- cook for a couple of minutes, turn the edge over every now and again to make sure it isn’t burning. once it’s nice and golden carefully flip and cook the other side. do the same again with the other one
- cut into quarters and eat! Remember, two quarters is your HEB choice as that’s a whole wrap.
Serve it with the greek potato hash from yesterday and you’ll be cooking with gas!
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J
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