Greek Pita Sandwiches Recipe

[ see recipe VIDEO below ] 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.

Course Dinner, Lunch

Cuisine Greek, Mediterranean, Vegetarian

Keyword Greek Pita Sandwich

Prep Time 30

Total Time 30

Servings Stuffed Pitas

Calories 284kcal

Author Traci York

Ingredients

For the Dressing:

2 Tbs Extra Virgin Olive Oil
2 Tbs Fresh Lemon Juice about 1 1/2 lemons
1/2 tsp Minced Garlic about 1 small clove
1/4 tsp Dried Oregano
Pinch Fine Sea Salt

For the Pitas:

2, 7 inch - 8 inch Pitas cut in half
2 1/2 cups (55 grams) Spinach packed then chopped into small ribbons.
3/4 cup (115 grams) Cucumber sliced in 1/4 inch rounds, then quartered, about 1/2 a medium cucumber
1/3 cup (60 grams) Kalamata Olives pitted and quartered
1 tablespoon Purple Onion chopped fine
1/2 pint (170 grams) Cherry Tomatoes quartered or 2 Roma tomatoes sliced thin and in half, add more to taste
1/3 cup (50 grams) 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 cup (375 grams) Prepared Hummus (optional)* see note

Instructions

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.

Video

Notes

*While hummus is not considered to have originated in Greece, it’s a delicious addition to Greek flavors in this Pita. The hummus is optional.

To soften the pitas a bit, I like to warm them prior to sharing. Wrap in foil and bake in a preheated 350F (180C) oven for about 8-12 minutes, just until slightly warm.

Recipe inspired by Vegetarian Sandwiches

Nutrition