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Greek Smashed Pita

A delightful Mediterranean dish that offers a healthy twist with high protein and fiber, making it perfect for quick, nutritious meals.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meat
  • 12 ounces ground sirloin Can substitute with ground turkey or chicken for a leaner option.
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
For the Pitas and Toppings
  • 4 pieces pitas Use whole grain for a healthier option.
  • 1 1/2 cups shredded Romaine lettuce
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped dill
  • 2 tablespoons pepperoncini pepper slices
  • 3 tablespoons thinly sliced and chopped red onion
  • 1/4 cup crumbled feta cheese Can add more for a cheesier flavor.
  • 2 teaspoons fresh lemon juice Freshly squeezed is recommended.
  • 1/4 cup tzatziki sauce Store-bought or homemade.
  • 1 piece Roma tomato, thinly sliced

Method
 

Preparation
  1. Gather all ingredients.
  2. Combine the ground sirloin with minced garlic, cumin, smoked paprika, salt, and black pepper. Mix until well incorporated.
  3. Divide the meat mixture evenly into 4 portions. Press each portion onto the top of 1 pita, spreading it almost to the edges.
Cooking
  1. Heat a large skillet or griddle over medium-high heat until it is hot.
  2. Place the pita meat-side down in the skillet. Press the pita down with the back of a spatula so that the meat stays thin while it cooks.
  3. Cook undisturbed until browned and the meat easily releases from the pan, about 3 minutes. Flip and cook for 1 more minute. Repeat with the remaining pitas.
Assembly
  1. In a bowl, toss together the shredded Romaine lettuce, chopped parsley, chopped dill, pepperoncini slices, sliced red onion, feta cheese, lemon juice, and tzatziki sauce until well combined.
  2. Divide the salad mixture among the pitas and top evenly with tomato slices. Fold in half and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the meat and toppings separate from the pitas to maintain texture. Freezing is not advisable.