Best 4 Greek Beef Pitas Recipes

BEEFY GREEK PITA FOLDS

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.

GREEK-STYLE BEEF PITA

Steps:

• 1)Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine beef and lemon pepper in medium bowl. 2)Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef, adding remaining 1 teaspoon oil to skillet, if necessary. 3)Spread hummus evenly in pita pockets. Fill with equal amounts of beef and toppings, as desired

GREEK BEEF PITAS

Steps:

• Heat olive oil in a large skillet over medium-high heat. Once hot, add onion and cook until softened, stirring occasionally, about 2 to 3 minutes. Stir in garlic, cooking for another 30 seconds to 1 minute, until fragrant.
• Add in Sprouts grass-fed beef. Cook until completely cooked through, about 5 minutes, breaking up bigger chunks with a wooden spoon.
• Drain any excess fat. Stir in spices, tomato paste, and water. Reduce heat to medium-low.
• Cook for another 5 minutes, stirring occasionally.
• While the meat is cooking, stir together ingredients for the sauce. Set aside.
• Pile beef up on pita breads, topping with tomato, onion, cucumber, green onion, feta, and sauce. Serve immediately with lemon wedges.

GREEK PITAS

Steps:

• In a small bowl, combine the yogurt, cucumber, dill and seasoned salt; cover and refrigerate for 6 hours or overnight. , Combine the oil, lemon juice, mustard, garlic, oregano and thyme in large bowl; add pork. Turn to coat; cover. Refrigerate for 6 hours or overnight, turning occasionally., Drain pork, discarding marinade. In a large skillet, stir-fry pork until browned, about 4 minutes. Stuff into pita halves; top with cucumber sauce, tomato and onion.