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Greek Pita Sandwich

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x


Overflowing with veggies and feta cheese, these Greek pita sandwiches are topped with a homemade yogurt sauce and stuffed into pita bread.


  • 1 cucumber
  • 1/2 red onion
  • 2 cups halved cherry tomatoes
  • 1 green bell pepper
  • 1 can chickpeas
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • ½ teaspoon kosher salt
  • Fresh ground pepper
  • 3/4 cup crumbled feta cheese
  • 1 tablespoon chopped fresh dill (or substitute 1/2 teaspoon dried)
  • 1 cup Greek yogurt
  • 1/2 teaspoon garlic powder
  • Splash white wine vinegar
  • 1/4 teaspoon kosher salt
  • Fresh ground pepper
  • 4 8-inch diameter whole wheat pita breads, halved (or make your own)


  1. Peel the cucumber and dice it. Thinly slice the onion. Cut the cherry tomatoes in half. Dice the green pepper. Drain and rinse the chickpeas. Place all vegetables in a bowl or an airtight container (if making in advance).
  2. To the bowl with the vegetables, add 1 tablespoon olive oil, 1 tablespoon white wine vinegar, 1/2 teaspoon kosher salt and fresh ground pepper pepper. Stir in 3/4 cup feta cheese. Taste, and adjust flavors if desired. This mixture can marinate for a bit if desired, or serve immediately.
  3. For the yogurt sauce, if using fresh dill, chop enough for 1 tablespoon. In a small bowl, mix together 1 cup Greek yogurt, 1/2 teaspoon garlic powder, 1 tablespoon chopped fresh dill (or 1/2 teaspoon dried), a splash white wine vinegar, 1/4 teaspoon kosher salt, and fresh ground pepper.
  4. Using slotted spoon to remove any extra liquid, transfer the salad mixture to the pita bread halves. Serve with yogurt sauce.


Note: The vegetable mixture accumulates moisture as it sits, so make sure to use a slotted spoon to transfer it to the sandwich to avoid a soggy pita.

  • Category: Main Course
  • Method: Raw
  • Cuisine: Greek

Keywords: greek pita, greek sandwich