White Bean & Veggie Pita

A recipe from Georgia Department of Education School Nutrition

This pita sandwich is very refreshing with the Greek inspired flavors and fresh veggies.

School lunch with White Bean & Veggie Pita, kale salad, watermelon, oranges, and veggie dippers.

Ingredients:

  • 1 1/2 cup Oil, olive
  • 1 1/2 cup Lemon juice
  • 2 tbsp Garlic, minced
  • 1 tbsp Oregano, dried
  • 1 tbsp Salt, kosher
  • 12 1/2 cup White Bean Dip
  • 25 each Pita, whole grain, 4 oz eq, cut in half
  • 1 1/2 lbs Spinach, baby, washed
  • 3 3/4 lbs Cucumbers, sliced in 1/4" rounds
  • 1 1/2 lbs Olives, black, sliced
  • 3/4 cup Onion, red, fine dice
  • 4 3/4 lbs Tomatoes, fresh, diced
  • 4 lbs Feta, drained

Steps:

  1. In a large mixing bowl, add the olive oil, lemon juice, garlic, oregano and salt. Whisk until combined. Set aside.
  2. Crumble feta. Into a seperate large bowl, add the spinach, cucumber, olives, onion, tomatoes, and feta. Then pour the dressing over the salad. Gently toss. Store under refrigeration until ready to assemble.

    3. Hold at 41°F or below.

  3. Slice pitas in half. Cover and hold in hot holding cabinet until ready to build.

    4. Holding covered in hot holding cabinet allows for the pita to become pliable and prevent cracking when filling with the vegetables.

  4. Open a pita half and spread 1/4 cup portion of White Bean Dip on one side. Gently stuff the pita with 1 cup of salad.
  5. Securely cover with plastic wrap then store under refrigeration until ready to serve.

    6. Hold at 41°F or below.

    Serve immediatly or wrap plastic and hold in the refrigerator for up to two hours - any longer and they tend to get soggy.

Recipe Details

Meal Components:

Grain (G) icon
Grain (G)
Meat/Meat Alternate (M/MA) icon
Meat/Meat Alternate (M/MA)

Crediting Information

  • 2 oz. eq Meat/Meat Alternate (M/MA)
  • 2 oz. eq Grain (G)

HACCP Category:

Process #1 (No Cook)

Portions:

50

Portion Size:

1/2 pita

Nutrition Information:

Nutrient Amount Unit
Calories: 306 cal
Saturated Fat: 2.4 g
Total Fat: 16.4 g
Sodium: 519 mg

Tips:

  • Place pita halves covered in a hot holding cabinet to warm them and make them pliable to help prevent cracking and splitting when filling.

Download Printable Version

Additional Recipe Photographs

White Bean Veggie Pita ingredients.

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