Stuffed with spinach, olives, cucumbers, tomatoes, feta and with a garlicky lemon vinaigrette, these Greek Pita Sandwiches are easy to pull together. Add a schmear of your favorite hummus (optional) for a hearty pita bread sandwich! This recipe is vegetarian and easily vegan.
Summer Pita Sandwiches
Reliable, easy to make and portable. There are so many veggies you can fill a pita with, but one of my favorite combinations is greek salad veggies with a good schmear of hummus.
Rob and I have been packing this pita bread sandwich out for picnics. Our goal is at least one picnic a week, in a shady spot with a breeze and by the water. It’s helped us get out of the house more during the pandemic and offers a change of scenery.
Easy to make and versatile enough for lunch or dinner and perfect for picnicking, this stuffed pita is full of flavor, texture and with all the juicy summer veggies.
How to Make this Greek Pita Sandwich Recipe
Simple to whip up, use your favorite hummus, homemade or prepared, whip up the dressing and make the salad. Here’s how to do it:
- First, make the dressing. Add the olive oil, lemon juice, garlic, dried oregano and salt into a lidded container. Shake until emulsified.
- Second, chop all the veggies; spinach, cucumber, Kalamata olives, onion and tomatoes.
- Next, transfer the veggies into a big bowl and toss with feta, basil and dressing.
- Last, schmear some hummus (optional) in the pita, and stuff the pita with the salad.
See how easy it is?
A Few Recipe Notes
- Look for 7-8″ whole wheat pitas, organic if you can find them. I’m whippin’ up some homemade sourdough pitas to share with you soon (pictured).
- Make it Dairy Free/Vegan: Omit the feta or look for vegan feta.
- This pita sandwich recipe calls for prepared hummus (optional)*. I like homemade hummus, but store bought will work! Although, these stuffed pitas are fabulous too sans hummus.
- When dressing the salad, hold off a few teaspoons, toss the salad, taste, then add more if desired.
More Vegetarian Sandwich Recipes to Love
- The Vegetarian Reuben
- Italian Pressed Sandwich with Olive Tapenade
- Smashed Chickpea Salad (unEgg salad)
- Almond-Sage Pesto Grilled Cheese Sandwich
- Cheese-less Smashed Pimento Chickpea Sandwich
Greek Pita Sandwiches
For the Dressing:
For the Pitas:
- 2, 7" - 8" Pitas cut in half
- 2 1/2 C (55g) Spinach packed then chopped into small ribbons.
- 3/4 C (115g) Cucumber sliced in 1/4" rounds, then quartered, about 1/2 a medium cucumber
- 1/3 C (60g) Kalamata Olives pitted and quartered
- 1 Tbs Purple Onion chopped fine
- 1/2 pint (170g) Cherry Tomatoes quartered or 2 Roma tomatoes sliced thin and in half, add more to taste
- 1/3 C (50g) Feta leave off or sub dairy free if needed
- 4-6 Leaves of Fresh Basil torn into small pieces
- 5-6 Grinds of Black Pepper
- 3/4 C (375g) Prepared Hummus (optional)* see note
For the Dressing:
- In a small lidded mason jar, add the olive oil, lemon juice, garlic, oregano and salt. Shake until emulsified. Set aside.
For the Salad:
- Into a large bowl, transfer the chopped spinach, cucumber, olives, onion, tomatoes, feta if using and basil. Add a few twists of black pepper, then pour the dressing over the salad, holding out just a bit - adding more to taste. Gently toss. Taste for seasoning adjustment and add more dressing and salt and pepper if desired.
To Assemble the Pitas:
- *See note about warming the pitas (optional).Open a pita half and schmear a generous portion of hummus (optional) on one side (the heavy side). Using tongs, gently stuff the pita with salad. Garnish with more basil if desired. Share right away or wrap snugly in parchment paper and hold in the fridge for just a few hours - any longer and they tend to get a little soggy.