Fresh Start Restart: Spinach & Cucumber Tzatziki With Wholemeal Pita Chips  

This is a light and bright snack option that is sure to hit the spot! A homemade tzatziki with no added nasties, and (almost!) hidden vegetables that we’re sure even the kids will love this one!

Spinach & Cucumber Tzatziki with Wholemeal Pita Chips

Servings 2



  • 1 Tbsp oil
  • 2 cloves garlic minced
  • 2 cups baby spinach roughly chopped
  • 1 cup Greek or plain yoghurt
  • 40 g feta cheese crumbled
  • ¼ cup cucumber diced, 1cm
  • 2 Tbsp dill finely chopped

Pita chips

  • 2 wholemeal pita


  • Preheat oven to 180 degrees fan bake and line a medium baking  tray with baking paper. 
  • Prep vegetables. Mince garlic, chop spinach, dice cucumber and chop dill.  
  • Heat oil in a medium pan on medium heat. Add garlic and spinach and cook for about 4 minutes, until spinach has wilted.  
  • Cut each pita into triangle shaped chips and bake in oven for 8 minutes or until golden brown. 
  • In a medium bowl, mix yoghurt and feta together until smooth. Add cooked garlic and spinach to yoghurt feta mix and combine well. Stir in cucumber and dill and season to taste with salt and pepper.
  • Serve pita chips topped with Tzatziki.
Calories: 401kcal

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