Ingredients
-
1 cup crumbled feta (4 ounces)
-
½ cup toasted almonds, coarsely chopped
-
½ cup pitted dates, chopped
-
2 tablespoon fresh marjoram or 1 tablespoon fresh thyme, chopped
-
2 tablespoon coarsely chopped and/or sliced green olives
-
2 teaspoon finely shredded lemon peel
-
¼ cup honey
-
¼ teaspoon cayenne pepper
-
Toasted pita bread wedges
Thyme-Flecked Pita Crisps
-
4 pita bread rounds
-
2 tablespoon extra-virgin olive oil
-
2 teaspoon finely chopped fresh thyme
-
¼ teaspoon salt
Directions
-
In a serving bowl gently stir together feta, almonds, dates, olives, and lemon peel. In a small microwave-safe bowl combine honey and cayenne. Warm in microwave for 15 seconds. Drizzle over spread; fold gently to combine. Serve with pita bread.
Thyme-Flecked Pita Crisps
-
Preheat oven to 350°F. Cut each pita round into 8 wedges. Separate wedges. In a large bowl toss pita wedges with olive oil, thyme, and salt until evenly coated. Spread wedges on two baking sheets. Bake 8 minutes or until crisp.
Nutrition Facts (per serving)
| 168 | Calories |
| 7g | Fat |
| 24g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 168 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 2g | 10% |
| Cholesterol 8mg | 3% |
| Sodium 286mg | 12% |
| Total Carbohydrate 24g | 9% |
| Total Sugars 11g | |
| Protein 4g | 8% |
| Vitamin C 2.4mg | 3% |
| Calcium 80.8mg | 6% |
| Iron 1.3mg | 7% |
| Potassium 120mg | 3% |
| Folate, total 28.2mcg | |
| Vitamin B-12 0.2mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
