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Greek Pita

A delightful pita pocket filled with fresh vegetables, feta cheese, and tzatziki, perfect for any meal of the day.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Pita bread Soft, round flatbread
  • 2 tablespoons Olive oil For cooking and flavor
  • 2 cloves Garlic, minced Adds aromatic flavor
  • 1 cup Cherry tomatoes, halved Fresh and juicy
  • 1 medium Cucumber, diced Crunchy texture
  • 1 small Red onion, thinly sliced For added flavor
  • 1 cup Feta cheese, crumbled Briny and creamy
  • ½ cup Kalamata olives, pitted and sliced Adds saltiness
  • 2 cups Lettuce, shredded For crunch and freshness
  • 1 cup Tzatziki sauce Creamy yogurt sauce

Method
 

Preparation
  1. Wash and cut cherry tomatoes and cucumber. Slice red onion thinly. Set everything aside.
Cooking
  1. In a skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about a minute until fragrant.
  2. Warm each pita bread for about 30 seconds on each side in the skillet until slightly golden.
Assembly
  1. Lay the warmed pita on a plate. Layer the ingredients: start with shredded lettuce, followed by tomatoes, cucumbers, red onion, Kalamata olives, and feta cheese.
  2. Drizzle tzatziki sauce over the top or serve it on the side.
Serving
  1. Fold the pita over the filling, take a bite, and enjoy!

Notes

Store leftovers separately to maintain freshness; refrigerate for up to three days. Reheat stuffed pita at 350°F for about 10 minutes.