Best 7 Beefy Greek Pita Folds Recipes

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Embark on a culinary journey to the heart of the Mediterranean with our delectable Beefy Greek Pita Folds. These tantalizing pockets of flavor are a harmonious blend of juicy ground beef, aromatic herbs, and tangy feta cheese, all lovingly wrapped in warm, fluffy pita bread. Each bite is an explosion of savory delight, transporting you to the vibrant streets of Greece.

Our collection features a trio of irresistible recipes, catering to a range of dietary preferences. Meat enthusiasts will relish the Classic Beefy Greek Pita Folds, where succulent ground beef takes center stage. For a vegetarian twist, the Veggie-Packed Greek Pita Folds offer a symphony of roasted vegetables, feta cheese, and herbs, delivering a hearty and satisfying meal. Lastly, the Low-Carb Greek Pita Folds are a dieter's dream, featuring a delectable combination of ground beef, vegetables, and a touch of feta, all wrapped in a low-carb tortilla.

Whichever recipe you choose, these Beefy Greek Pita Folds are guaranteed to tantalize your taste buds and leave you craving more. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together.

Check out the recipes below so you can choose the best recipe for yourself!

BEEFY GREEK PITA FOLDS



Beefy Greek Pita Folds image

Enjoy these delicious pita bread sandwiches packed with ground beef and veggies - Greek dinner ready in just 20 minutes!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 4

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 small onion, cut in half lengthwise, sliced
3 cloves garlic, finely chopped
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 cup sliced ripe olives
1/2 cup finely chopped peeled cucumber
1/2 cup chopped seeded tomato
1 cup Yoplait® All Natural Fat Free plain yogurt (from 32 oz. container)
1 teaspoon dried dill weed
4 soft Greek-style pita breads (6 or 7-inch), heated

Steps:

  • In 10-inch skillet, cook ground beef, onion, garlic, oregano and 1/4 teaspoon of the salt over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked. Drain. Stir in olives.
  • Meanwhile, in medium bowl, stir together cucumber, tomato, yogurt, dill and remaining 1/4 teaspoon salt.
  • On each of 4 individual serving plates, Spoon 1/4 of beef mixture on half of each pita. Top each with yogurt mixture; fold other half of pita over filling. Serve with remaining yogurt mixture.

Nutrition Facts : Calories 420, Carbohydrate 42 g, Cholesterol 75 mg, Fiber 2 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 780 mg, Sugar 5 g, TransFat 1 g

BEEF PITA FOLDS



Beef Pita Folds image

Tired of the same old sandwiches? Try pita folds with a beefy guacamole filling and the works.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 8

3 tablespoons sour cream
1 tablespoon Old El Paso™ Thick 'n Chunky salsa
1/2 cup guacamole
4 pita fold breads (6 inches in diameter)
2 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)
6 ounces thinly sliced cooked roast beef
3/4 cup shredded Cheddar cheese (3 ounces)

Steps:

  • In small bowl, mix sour cream and salsa.
  • Spread guacamole over pita fold breads. Top with lettuce, tomato and beef. Sprinkle with cheese. Top with salsa mixture.

Nutrition Facts : Calories 410, Carbohydrate 35 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 620 mg, Sugar 3 g, TransFat 1/2 g

TILAPIA GYROS



Tilapia Gyros image

Switch up your Greek gyros! Instead of the classic roasted lamb filling, bite into our crunchy oven-baked fish version with homemade tzatziki sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 16

1/4 cup plain fat-free Greek yogurt
2 tablespoons finely chopped cucumber
1 tablespoon finely chopped red onion
1 teaspoon chopped fresh dill weed or mint leaves
2/3 cup Progresso™ plain panko crispy bread crumbs
1 teaspoon grated lemon peel
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
4 tilapia fillets or other mild-flavored, medium-firm fish fillets (3 oz each)
Cooking spray
4 whole wheat pita breads (6 inch)
4 leaves leaf lettuce, washed and patted dry with paper towels, torn
1/2 cup thinly sliced cucumber
2 plum (Roma) tomatoes, seeded and coarsely chopped

Steps:

  • Heat oven to 425° F. Spray cookie sheet with cooking spray. In small bowl, mix Tzatziki ingredients. Cover and refrigerate until serving time.
  • In small shallow dish, mix bread crumbs, lemon peel, oregano, salt and pepper. Place egg in another shallow dish; beat with fork. Dip 1 fish fillet into egg; shake off excess. Coat both sides with bread crumb mixture; shake off excess crumbs, and place on cookie sheet. Repeat with remaining fish fillets. Spray tops of breaded fish with cooking spray. Wrap pita breads in foil.
  • Bake fish 20 to 25 minutes or until fish flakes easily with fork, placing foil-wrapped pita breads in oven last 10 minutes of bake time.
  • To serve, place lettuce leaf on half of each pita bread. Top with fish fillet, cucumber and tomato. Drizzle with tzatziki; fold other half of pita breads over fillings.

Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 85 mg, Fat 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 3 g, TransFat 0 g

SKINNY MEDITERRANEAN BEEF PITA PIZZAS



Skinny Mediterranean Beef Pita Pizzas image

56% less sat fat • 28% less sodium than the original recipe. Fresh ingredients deliver big flavor in these delicious mini pizzas. The pita round crusts make prep work a snap!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 11

6 ounces lean ground beef or lamb
1/4 cup finely chopped onion
2 cloves garlic, minced
1 8-ounce can Muir Glen™ tomato sauce
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
2 6-inch whole wheat pita bread rounds
1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
1/2 cup shredded fresh spinach
1 medium tomato, chopped
1/4 cup crumbled reduced-fat feta cheese (1 ounce)
12 pitted kalamata or ripe olives, quartered

Steps:

  • Preheat oven to 400°F. In a medium nonstick skillet, cook ground beef, onion, and garlic until meat is browned; drain off fat. Stir tomato sauce and rosemary into meat mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.
  • Carefully split pita bread rounds in half horizontally; place pita halves, rough sides up, in a single layer on a large baking sheet. Bake for 3 to 4 minutes or until lightly toasted.
  • Top toasted pita bread with meat mixture; sprinkle with mozzarella cheese. Bake for 2 to 3 minutes more or until cheese is melted. Remove from oven. Top with spinach, tomato, feta cheese, and olives. Serve immediately.

Nutrition Facts : Calories 260, Carbohydrate 25 g, Cholesterol 40 mg, Fat 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 4 g, ServingSize 1 pita-half pizza, Sodium 840 mg, Sugar 4 g, TransFat 0 g

SLOW-COOKER GREEK CHICKEN PITA FOLDS



Slow-Cooker Greek Chicken Pita Folds image

Enjoy these pita bread fold sandwiches for a hearty dinner. Slow cooked chicken thighs dressed in Yoplait® 99% Fat Free plain yogurt and herb seasoning mix make a delicious filling.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h10m

Yield 4

Number Of Ingredients 10

1 medium onion, halved, sliced
1 clove garlic, finely chopped
1 1/2 teaspoons lemon-pepper seasoning
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground allspice
1 lb boneless skinless chicken thighs
4 pita bread folds
1/2 cup Yoplait® 99% Fat Free plain yogurt (from 2-lb container)
1 plum (Roma) tomato, sliced
1/2 medium cucumber, chopped (about 1/2 cup)

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix onion, garlic, lemon-pepper seasoning, oregano and allspice. Add chicken; coat with seasoning mixture.
  • Cover; cook on Low heat setting 6 to 8 hours.
  • About 10 minutes before serving, heat pita bread folds as directed on package. Meanwhile, remove chicken from cooker; place on plate. Stir yogurt into onion mixture. Shred chicken by pulling apart with 2 forks. Spoon chicken onto warm pita breads. Spoon onion mixture, using slotted spoon, onto chicken. Top with tomato and cucumber. Fold pita breads in half to serve.

Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 70 mg, Fiber 2 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Sandwich, Sodium 530 mg, Sugar 5 g, TransFat 0 g

SKINNY GRILLED FAJITA PITAS



Skinny Grilled Fajita Pitas image

77% less sat fat • 64% less cholesterol than the original recipe. A Tex-Mex filling meets Greek bread in this veggie-packed dinner sandwich.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 12

12 ounces beef flank steak
1/2 cup bottled light clear Italian salad dressing
1/2 teaspoon finely shredded lime peel
1/4 cup lime juice
2 tablespoons snipped fresh cilantro
1/4 cup finely chopped onion
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups mixed spring baby salad greens
1 medium red sweet pepper, cut into bite-size strips
1 medium avocado, halved, seeded, peeled, and thinly sliced
3 whole wheat pita bread rounds, halved

Steps:

  • Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
  • In a screw-top jar, combine salad dressing, lime peel, lime juice, and cilantro. Cover and shake well. Pour half of the salad dressing mixture into a small bowl and add onion; cover and chill until serving time. Pour the remaining salad dressing mixture in jar over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 24 hours, turning bag occasionally.
  • Drain steak, discarding marinade. Sprinkle steak with salt and black pepper. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes for medium doneness (160°F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack. Cover and grill as above.) (To broil, place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes for medium doneness [160°F], turning once.)
  • To serve, thinly slice steak across the grain. In a large bowl, toss together steak, salad greens, red pepper, avocado, and reserved dressing mixture. Fill each pita half with steak mixture.

Nutrition Facts : Calories 270, Carbohydrate 25 g, Cholesterol 25 mg, Fat 1, Fiber 5 g, Protein 17 g, SaturatedFat 2 1/2 g, ServingSize 1 filled pita half, Sodium 460 mg, Sugar 3 g, TransFat 0 g

GREEK BEEF PITAS



Greek Beef Pitas image

A local fast-food pita restaurant inspired me to make my own Greek-style sandwiches at home. Add olives if you like. -Nancy Sousley, Lafayette, Indiana

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
1 small onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon salt, divided
1 cup reduced-fat plain Greek yogurt
1 medium tomato, chopped
1/2 cup chopped peeled cucumber
1 teaspoon dill weed
4 whole pita breads, warmed
Optional: Additional chopped tomatoes and cucumber

Steps:

  • In a large skillet, cook beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in oregano and 1/2 teaspoon salt., In a small bowl, mix yogurt, tomato, cucumber, dill and remaining salt. Spoon 3/4 cup beef mixture over each pita bread; top with 3 tablespoons yogurt sauce. If desired, top with additional tomatoes and cucumbers. Serve with remaining yogurt sauce.

Nutrition Facts : Calories 407 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 851mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 2g fiber), Protein 34g protein.

Tips:

  • Prepare the ingredients in advance: Chop the vegetables, cook the beef, and make the tzatziki sauce ahead of time to save time during assembly.
  • Use a variety of vegetables: Feel free to add other vegetables to the pita folds, such as bell peppers, zucchini, or mushrooms.
  • Don't skimp on the tzatziki sauce: This sauce adds a delicious tang and creaminess to the pita folds.
  • Warm the pita bread: Warming the pita bread makes it more pliable and easier to fold.
  • Serve the pita folds immediately: These are best enjoyed fresh out of the oven.

Conclusion:

Beefy Greek pita folds are a delicious and easy-to-make meal that is perfect for busy weeknights. They are packed with flavor and nutrients, and they can be customized to your liking. Whether you are a fan of Greek food or just looking for a new and exciting recipe, these pita folds are sure to please.

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