Greek Pita Sandwiches {A Meatless Monday Recipe

Greek Pita Sandwiches {A Meatless Monday Recipe

As an Amazon Associate I earn from qualifying purchases

Greek pita sandwiches with toasted pita bread stuffed with a Greek Salad marinated in Greek Dressing, with fresh greens and a tangy whipped feta dip.

A taste of the Mediterranean shines through these Greek pita sandwiches with an explosive flavor. Toasted and slightly blistered pita bread stuffed with juicy ripe tomatoes, crisp cucumber, sliced red onion, and black olives marinated in a homemade Greek Dressing, accompanied by fresh salad greens and a creamy and tangy whipped feta dip, this light and crisp sandwich will wake up all of your senses and brighten your day.

I mentioned last week, I was so inspired by the Greek Salad ingredients that I couldn’t help but come up with another way to use the salad. I have also had my eye on a whipped feta dip that would pair perfectly with the salad and since I had pita bread in the house, what better way than to combine all of these ingredients than to make a sandwich?!?!

Here’s how I put them together:

Greek pita sandwiches ingredients

How To Make Greek Pita Sandwiches

Marinate the Salad: 

Place cucumbers, tomatoes, onions, olives, and fresh chopped dill into a bowl. Pour the Greek Dressing over the vegetables, and toss well to coat. Cover and marinate for no less than 30 minutes. The longer this sits the better it gets!

vegetable medley

Whipped Feta Dip: 

Add all of the ingredients, except for the salt to a food processor and mix well.

squeezing lemon juice into foodprocessor

Remove the lid then add salt to taste, pulsing to incorporate between additions.

whipped feta dip in food processor

Assemble the Greek Peta Sandwiches:

Heat the pita bread per package instructions or directly over a gas burner.

Greek pita sandwiches with toasted pita bread stuffed with a Greek Salad marinated in Greek Dressing, with fresh greens and a tangy whipped feta dip. | TheMountainKitchen.com

Split the pita bread in half and open up the pocket. Add lettuce. Remove the salad vegetables from the refrigerator. Give them a good toss, then using a slotted spoon to remove any extra liquid, transfer the salad mixture to the pita bread halves. add a little more lettuce. Drizzle over some feta dip and serve with extra, crumbled feta and Greek dressing on the side.

Greek pita sandwiches with toasted pita bread stuffed with a Greek Salad marinated in Greek Dressing, with fresh greens and a tangy whipped feta dip. | TheMountainKitchen.com

These Greek pita sandwiches are almost addictive with the creamy whipped feta and the explosive flavor of the marinated vegetables in Greek Dressing. I think I ate some form of Greek salad at least once or twice for two weeks straight. I’m going to really miss the fresh cherry tomatoes and cucumbers from the farmers’ market. I cannot believe tomorrow is September 1st already?!?

What will you miss most from your local farmers’ market after summer is gone?

Greek pita sandwiches on plate with mountain view
Print Pin Rate this Recipe
0 from 0 votes

Greek Pita Sandwiches

Greek pita sandwiches with toasted pita bread stuffed with a Greek Salad marinated in Greek Dressing, with fresh greens and a tangy whipped feta dip.
Course Main Course, Sandwich
Cuisine Greek, Meatless Monday, Vegetarian
Keyword Greek, Pita, sandwich
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 405kcal

Ingredients

  • 1 cucumber diced
  • ¼ red onion diced
  • 2 cups cherry tomatoes quartered or cut in half
  • ¼ cup black olives sliced
  • 1 tablespoon fresh dill chopped (or substitute ½ teaspoon dried)
  • 2 tablespoons Greek Dressing + extra for serving
  • 4 cups romaine lettuce chopped
  • ½ cup Whipped Feta Dip (recipe to follow)
  • 4 whole wheat pita bread 8-inch diameter – halved
  • 4 ounces feta cheese crumbled, for serving

Whipped Feta Dip

  • 4 ounces feta cheese
  • ¼ cup sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh dill
  • ½ teaspoon garlic powder
  • Kosher salt to taste

Instructions

Marinate the Salad

  • Place cucumbers, tomatoes, onions, olives, and fresh chopped dill into a bowl. Pour the Greek Dressing over the vegetables, and toss well to coat. Cover and marinate for no less than 30 minutes. The longer this sits the better it gets!

Whipped Feta Dip

  • Add all of the ingredients, except for the salt to a food processor and mix well. Remove the lid then add salt to taste, pulsing to incorporate between additions.

Assemble the Greek Pita Sandwiches

  • Heat the pita bread per package instructions or directly over a gas burner.
    Split the pita bread in half and open up the pocket. Add lettuce. Remove the salad vegetables from the refrigerator. Give them a good toss, then using a slotted spoon to remove any extra liquid, transfer the salad mixture to the pita bread halves. add a little more lettuce. Drizzle over some feta dip and serve with extra, crumbled feta and Greek dressing on the side.

Notes

Traditionally, whipped feta calls for Greek Yogurt. When I visited my local grocery store, I could not find a small container of plain yogurt and did not want to invest in a large container, so I substituted with sour cream instead.

Nutrition

Calories: 405kcal | Carbohydrates: 43g | Protein: 15g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 1095mg | Potassium: 541mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4875IU | Vitamin C: 23.3mg | Calcium: 342mg | Iron: 3.2mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
The Mountain Kitchen
Follow me


4 thoughts on “Greek Pita Sandwiches {A Meatless Monday Recipe”

  • Now look Deb I am the half Italian- half Greek Chick living in Florida and I have to say we love anything Greek Salad. In a bowl, in a Pita, on a plate, with our fingers!!! It is addicting I agree. Nice job! Since I am lucky to have a garden yet producing as well as herbs and that great seasonal year round produce market a mile or so up the highway, I am still inundated with cukes, tomatoes, zucchini’s, lettuce, fresh fruits, citrus, etc. Of my we ate 3 small seedless watermelons over the weekend! HA! I love it all and very reasonable priced I might add-we are fortunate indeed. Your Bud, Cheryl

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Want FREE Recipes?

Join our mailing list to receive the latest recipes!

Subscription Options

You have Successfully Subscribed!