- 2% Greek yogurt - 1 cup
- average cucumber - 1 piece
- garlic - 9 teeth (8 whole, 1 crushed)
- olive oil - 2 items. spoons (plus 2 teaspoons)
- fresh lemon juice - 2 teaspoons
- Salt and black pepper - To taste
- small red potatoes - 330 Grams
- Feta cheese - 1 glass
- medium red onion - 1/4 Pieces
- bread pita - 4 pieces
- Romaine lettuce - 2 Cups
- tomatoes - 1 glass
1. Preheat the oven to 175 degrees. Cucumber grate and squeeze through gauze. 2. Mix yoghurt, sliced cucumber, minced garlic, 2 teaspoons of olive oil, lemon juice, salt and pepper in a bowl. Set aside. 3. Put the potatoes in a saucepan and add water. Cover and bring to a boil over high heat. Reduce heat and cook over low heat until cooked, from 15 to 20 minutes. Meanwhile, place the remaining 8 cloves of garlic and the remaining 2 tablespoons of oil in a small frying pan. Cook garlic on medium heat, stirring, until golden brown, about 5 minutes. 4. Drain the potatoes by laying aside 1/4 cup of potato water. Return the potatoes to the pan. Add garlic with butter, Feta cheese and chopped onions. 5. Mash with a fork until smooth. Cover and keep warm. 6. Wrap the pita in foil and reheat in the oven for about 10 minutes. 7. Put on each pita 2 tablespoons of cucumber mixture. Divide half of the salad and chopped tomatoes between 4 pits. Top with 1/4 of the potato mixture. Divide the remaining cucumber mixture, lettuce and tomatoes between the pits, roll and serve.
Servings: 4