Greek pita sandwiches on plate with mountain view
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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
Author David & Debbie Spivey


  • 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


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.


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.


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
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