Greek Pita Pocket

Discover what tastes good with a pita pocket when you make this classic Greek recipe.

Greek Pita Pocket
Greek Pita Pocket
This image courtesy of Colin Ericcson

Editor's Note: When you think of a meal you can get on the table within about 30 minutes, you likely think of fast-food or your favorite pizza place that does delivery. But this recipe for Greek Pita Pocket is both easy to make and can be ready to serve within about 30 minutes. After a long day of work, school, and running errands, you'll love having this quick and easy recipe in your repertoire. You'll love the combination of yogurt with vegetables and ground beef in this recipe. Master this recipe for a speedy and delicious pita pocket and you'll be serving it for years to come.

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


Cooking MethodSauteeing



Total TimeUnder 30 minutes

Kid FriendlyYes

Occasional Fresco, Casual Dinner Party

Recipe CourseMain Course

EquipmentGrill Pan


Taste and TextureMeaty, Savory

Type of DishSandwich


  • 1 cup plain nonfat yogurt 250 mL
  • 2 tbsp freshly squeezed lemon + 2 tsp juice 40 mL 
  • 1 tbsp chopped fresh dill (see Notes) 15 mL
  • ½ tsp lemon pepper, divided 2 mL
  • 12 oz lean ground beef 375 g
  • ½ cup diced onion 125 mL
  • 2 cloves garlic, minced 
  • 1 cup quartered cherry tomatoes 250 mL
  • 1 tsp Greek seasoning (see Notes) 5 mL
  • 4 6- to 8-inch (15 to 20 cm) pitas with pockets 
  • 1½ 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 ¼ 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 ¼ 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.


  1. Tip: 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.

  2. To make your own Greek seasoning: In a small bowl, combine ¼ tsp (1 mL) each dried oregano, dried parsley, dried garlic powder and salt.


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Nice idea, but they would not use lowfat yoghurt and dill for a topping in greece. it would be full fat greek yoghurt made into tzatziki, so it would have finely minced garlic, lots of dried mint and finely chopped cucumber, mixed up together. It should be good and garlicky. Using low fat or non fat yoghurt just doesnt work


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