middle-eastern

Mushroom and Spinach Fatteh with Yogurt Tahini Sauce

Name: Mushroom and Spinach Fatteh with Yogurt Tahini Sauce
Yield: 1 serving
Cuisine: middle-eastern
Ingredients: 70 g pita bread; 200 g mushrooms, sliced; 80 g spinach; 14 g olive oil; 6 g garlic, minced; 170 g plain yogurt; 18 g tahini; 15 g lemon juice; 10 g pine nuts, toasted; 3 g salt

This dish pairs mushrooms, sliced with spinach, plain yogurt and tahini. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

63 g Carbohydrates

37 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

70g pita bread 193 kcal
200g mushrooms, sliced 44 kcal
80g spinach 18 kcal
14g olive oil 124 kcal
6g garlic, minced 9 kcal
170g plain yogurt 104 kcal
18g tahini 107 kcal
15g lemon juice 5 kcal
10g pine nuts, toasted 58 kcal
3g salt 0 kcal

Cooking instructions

pita bread
Toast the pita pieces in a dry skillet over medium heat until crisp and golden, 3-5 minutes. Set aside.
mushroomsolive oil
Heat olive oil in the same skillet. Add mushrooms and cook until browned and their moisture evaporates, 6-8 minutes.
spinachgarlicsalt
Add garlic and spinach; cook until spinach wilts, 1-2 minutes. Season with salt.
plain yogurttahinilemon juicesalt
In a bowl, whisk yogurt, tahini, lemon juice, and 1-2 tbsp water to make a pourable sauce. Season lightly with salt.
pita breadmushroomsspinachplain yogurttahini
Layer toasted pita in a bowl, top with the warm mushroom-spinach mixture, then spoon over the yogurt-tahini sauce.
pita breadpine nuts
Finish with toasted pine nuts and serve immediately while the pita is still crunchy.