Whipped Feta

  • 4 ounces feta, room temperature
  • 2 tablespoons whole-milk, plain greek yogurt
  • 1 tablespoon lemon juice
  • 2 tablespoons minced fresh flat-leaf parsley

Stuffed Pita


  1. In a small food processor or blender, combine the feta and yogurt. Pulse to combine then add in the lemon juice and parsley, pulsing a few more times. Alternatively, place the feta and yogurt in a bowl and stir/mash until well combined. Add in the lemon juice and parsley.
  2. Cook the beet veggie burgers according to the package. Once done, slice in half. Warm the pita slightly over a gas stove flame or in a dry skillet. Slice in half and spread 1 to 2 tablespoons of the whipped feta on the inside of each pocket half.
  3. Place one half of each veggie burger in the pocket and finish by stuffing the arugula on one side. Serve immediately.