A delightful and easy-to-make Mediterranean-inspired pita pocket recipe filled with fresh vegetables and a creamy tahini dressing.
In a small bowl, whisk together the yogurt, tahini, minced garlic, lemon juice, and salt until smooth.
For a smoother dressing, use a blender to combine the ingredients.
Slice off the top edge of each pita bread and gently open the pockets.
Warm the pita bread slightly to make it easier to open without tearing.
In a medium bowl, combine the crumbled feta, chopped spinach, and diced tomatoes. Add a few spoonfuls of the dressing and mix gently.
Mix the filling just before serving to keep the vegetables fresh.
Fill each pita pocket with the prepared filling, then add slices of cucumber and avocado, and a handful of alfalfa sprouts.
Layer the ingredients evenly for a balanced bite in every mouthful.
Drizzle the remaining tahini dressing over the filled pita pockets and serve immediately.
Serve with extra dressing on the side for those who want more flavor.
