Greek Pita Sandwich Recipe
Now, I’m not just saying this because I’m Greek BUT this is one of the tastiest recipes ever! I know I have a bit of a weakness for Greek-style recipes, when they are packed with so much goodness it's hard to resist!
This Greek Pita Sandwich is perfect to make for lunch. You can have all of the ingredients prepared ahead of time and simply put it all together before you sit down to eat. Just like my Salad Sandwich with Beetroot Hummus, it takes only a few minutes to put everything together (and even less time to devour it!).
If you love the convenience of packing a sandwich for lunch but find you get bored eating the same old thing, this healthy recipe is the perfect compromise. It is big on convenience and on taste!
Greek Pita Sandwich
Don’t let the simplicity of this recipe fool you — it is flavour-packed!
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Dietary preferences: Nut-free, Egg-free
For the meatballs:
- 100g chicken mince
- 1 small handful baby spinach leaves, chopped
- ½ garlic clove, crushed
- ¼ tsp dried oregano
- 1 tbsp Panko breadcrumbs
- 20g (1 tbsp) low-fat salt-reduced feta, crumbled
- sea salt and ground black pepper, to taste
For the salad:
- 4 cherry tomatoes, halved
- ½ Lebanese cucumber, diced
- ¼ red onion, finely sliced
- ¼ yellow capsicum, diced
- 1 small handful baby spinach leaves
- 1 wholemeal pita pocket half
For the tzatziki:
- 50g low-fat plain yoghurt
- 2 cm piece Lebanese cucumber, grated
- lemon juice, to taste
- ½ garlic clove, crushed
- ½ tsp fresh dill or parsley, finely chopped
- sea salt and ground black pepper
1. To make the meatballs, place the chicken mince, chopped spinach, garlic, oregano, breadcrumbs and feta in a mixing bowl. Season with salt and pepper, if desired, and mix gently until well combined. Shape the mixture into 2 even-sized balls and flatten slightly.
2. Heat a non-stick fry pan over medium heat and spray lightly with oil spray. Cook the chicken meatballs for 6-8 minutes or until golden brown and cooked through, turning occasionally. Remove from the heat and set aside to rest.
3. To make the tzatziki, place the yoghurt, grated cucumber, lemon juice, garlic and dill or parsley in a small bowl. Season with salt and pepper, if desired, and mix until well combined.
4. To make the salad, place the tomatoes, diced cucumber, onion and capsicum in a bowl and toss gently to combine.
5. To serve, stuff the pita half with the remaining spinach leaves, tomato and cucumber salad and the chicken meatballs. Drizzle over the tzatziki and enjoy!
If this recipe has helped you to develop a taste for Greek food, make sure you check out some of my other recipes too. One of my absolute favourites is this one for Stuffed Tomatoes With Quinoa and Lentils — you can also swap the tomatoes for capsicum (peppers) if you prefer them.
* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.