Za’Atar Feta Shrimp Pita Pockets with Olive Basil Salsa and Cucumber Slaw

These stuffed pita pockets are a flavor explosion in every bite. Tender shrimp seasoned with za’atar spice pair beautifully with a creamy feta spread, while a bright olive basil salsa and crunchy cucumber slaw add freshness and texture. Perfect for a quick weeknight dinner or a fun lunch, these handheld meals come together in just 20 minutes.

The combination of briny olives, tangy feta and aromatic za’atar creates a Mediterranean-inspired filling that’s both satisfying and healthy. Serve them warm with any extra slaw on the side for a complete meal that’s sure to impress.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice tomato into ¼-inch pieces. Roughly chop olives. Trim and thinly slice scallions, separating whites from greens. Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core.
2. Pat shrimp dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are pink and cooked through, 4-6 minutes.
3. Meanwhile, in a small bowl, combine tomato, olives, scallion whites, half the basil paste (use all for 4 servings) and a pinch of salt. In a separate small bowl, combine sour cream, feta, mayonnaise, half the za’atar spice (use all for 4), salt and pepper.
4. In a medium bowl, combine cucumber ribbons, coleslaw mix and a large drizzle of olive oil; season with salt and pepper. Wrap pitas in damp paper towels; microwave until warm and pliable, 30-60 seconds. Halve pitas; gently pull apart to create pockets. Spread insides of pitas with za’atar feta spread, then fill with shrimp, olive basil salsa and cucumber slaw. Divide pitas between plates and serve with any remaining slaw on the side.

Recipe Tips

FAQ

Can I use chicken instead of shrimp?

Yes, you can substitute boneless skinless chicken thighs or breasts. Cook until browned and cooked through, about 4-6 minutes.

What can I use instead of za'atar spice?

A mix of dried thyme, sesame seeds and sumac works well as a substitute.

Can I make these pita pockets ahead of time?

It’s best to assemble just before serving to keep the pitas from getting soggy. You can prep the fillings in advance and store them separately.