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Greek Pita Pocket


Excerpted from 400 Best Sandwich Recipes by Alison Lewis © 2011 Robert Rose Inc. www.robertrose.ca.? Reprinted with permission. All rights reserved.

Serves 4

This Greek-style sandwich is a delicious combination and is so easy to make. We love making these on busy weeknights.

1 cup? plain nonfat yogurt [250 mL] 2 tbsp? freshly squeezed lemon [40 mL + 2 tsp? ? juice] 1 tbsp? chopped fresh dill [15 mL] (see Tips, below) 1/2 tsp lemon pepper, divided [2 mL] 12 oz? lean ground beef [375 g] 1/2 cup? diced onion [125 mL] 2? cloves garlic, minced 1 cup? quartered cherry tomatoes [250 mL] 1 tsp? Greek seasoning [5 mL] (see Tips, below) 4? 6-to-8-inch [15 to 20 cm] pitas with pockets 1-1/2 cups chopped romaine lettuce [375 mL] 4 tsp reduced-fat crumbled feta cheese [20 mL]

1.? ? In a small bowl, combine yogurt, 2 tbsp (30 mL) of the lemon juice, dill and 1/4 tsp (1 mL) of the lemon pepper. Set aside.

2.? ? In a large nonstick skillet over medium-high heat, sauté beef, onion and garlic, breaking up meat with a spoon until beef crumbles, for 5 minutes or until beef is no longer pink and onion is tender. Stir in tomatoes, Greek seasoning, remaining 2 tsp (10 mL) of lemon juice and remaining 1/4 tsp (1 mL) of lemon pepper. Cook for 5 minutes or until heated through.

3.? ? Place pitas on a work surface. Spread yogurt sauce equally in each pita. Place lettuce, beef mixture and feta cheese equally in each pita.


  • Fresh dill can be kept for only about 2 days. It's wonderful in chicken salad, with seafood and as a garnish to many dishes.
  • To make your own Greek seasoning: In a small bowl, combine 1/4 tsp (1 mL) each dried oregano, dried parsley, dried garlic powder and salt.