Greek Salad Stuffed Pitas with Garlic Beef

This Mediterranean-inspired dinner brings together all the bright flavors of a classic Greek salad-no lettuce needed! Juicy tomatoes, crunchy cucumbers, scallions and briny feta are tossed in a tangy vinaigrette, then stuffed into warm pita pockets with garlicky seasoned beef.

Ready in about 20 minutes, these pita pockets are perfect for busy weeknights when you want something wholesome and satisfying without spending hours in the kitchen. The contrast of textures and flavors will have everyone asking for seconds.

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Ingredients

10 ounce Organic Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim scallions and thinly slice, separating white parts from green. Quarter the mini cucumber lengthwise, then cut crosswise into ¼-inch pieces. Dice the tomato into ¼-inch pieces.
2. Open the package of ground beef and drain excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add the beef and scallion whites in a single layer; season with garlic powder, salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
3. Meanwhile, in a medium bowl, combine the cucumber, tomato, scallion greens, feta cheese and Greek vinaigrette. Wrap the pitas in damp paper towels and microwave until warm and pliable, 30-60 seconds.
4. Halve the pitas and gently pull apart to create pockets. Fill each pocket with the cooked beef and as much Greek salad as you like. Divide the stuffed pitas between plates and serve with any remaining Greek salad on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, crumbled goat cheese or shredded mozzarella can work, but feta gives the most authentic Greek flavor.

How do I store leftovers?

Store the beef, salad and pitas separately in airtight containers in the refrigerator for up to 2 days. Reheat the beef and pitas before assembling.

Can I make this gluten-free?

Absolutely! Use gluten-free pitas or large lettuce leaves as wraps instead.