Cook mode

Ingredients

Method

Useful swaps

  • Use cottage cheese instead of feta: Replace the 80 g feta with 80 g low-fat cottage cheese. Blend it with the original 150 g Greek yogurt, 2 tsp lemon juice, 1/2 tsp oregano, and 1/8 tsp pepper for 90 seconds until smooth. Pack the complete spread separately from 100 g tomatoes, 80 g cucumber, 60 g pepper, and 60 g pita. Drizzle 1 tsp olive oil over the spread, seal, chill 5 minutes, and serve cold. Remains vegetarian. Still contains milk and wheat. Cottage cheese usually raises protein and lowers fat while making the spread milder.
  • Use a whole-wheat tortilla instead of pita: Blend 80 g feta, 150 g Greek yogurt, 10 g lemon juice, 0.5 g oregano, and 0.3 g black pepper for 90 seconds. Pack the spread separately from 100 g tomatoes, 80 g cucumber, 60 g red pepper, and one 60 g whole-wheat tortilla cut into strips. Drizzle 4.5 g olive oil over the spread, seal, chill for 5 minutes, and serve cold. Remains vegetarian. Still contains milk and wheat. A same-weight tortilla keeps nutrition close and gives the box thinner, more flexible dippers.

Storage and reheating

  • Refrigerate for up to 3 days.
  • Not marked as freezer-friendly.
  • Suggested reheating: Serve Cold.

About this recipe data

The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.

Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.

Read the nutrition methodology, editorial policy, or report a correction.