Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
Calories | 64 | |
---|---|---|
Total Fat | 2.5 g | |
Saturated Fat | 1.5 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 0.0 g | |
Monounsaturated Fat | 0.5 g | |
Cholesterol | 8 mg | |
Sodium | 207 mg | |
Total Carbohydrate | 6 g | |
Dietary Fiber | 2 g | |
Sugars | 2 g | |
Added Sugars | 0 g | |
Protein | 6 g |
Dietary Exchanges
2 starch, 1 vegetable, 1 1/2 fat
Ingredients
-
10.5 ounces frozen, chopped, packaged spinach -
1/2 cup fat-free, plain yogurt -
1/2 cup reduced-fat sour cream -
1/2 cup fat-free feta cheese (crumbled) -
1 teaspoon garlic (minced, from jar) -
1/3 cup fresh, chopped parsley or dill OR -
2 teaspoons dried parsley or dill -
1/2 teaspoon black pepper -
6 whole-wheat pitas (quartered)
Directions
-
Cook the spinach according to the package directions. Drain well, pressing down with a fork to remove as much liquid as possible. -
In a medium bowl, stir together the spinach and all the remaining ingredients except the pita. Refrigerate for 1 hour. Serve with the pita.