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Greek-Style Pita

Course Main Course
Cuisine American
Keyword Greek-Style Pita
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 423kcal


  • 1 pound pork roast
  • 4 large pita, whole wheat
  • 1/2 cup yogurt, plain, low-fat
  • 1/4 cup mayonnaise, light
  • 1 teaspoon dill weed, dried
  • 1 none cooking spray
  • 2 clove garlic
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 medium cucumber
  • 2 medium tomato, red

Serve With

  • 4 cup broccoli, florets


  • Partially freeze 1 pound of pork. (This makes cutting it easier) Thinly slice across the grain into bite-sized strips. Set aside.
  • Wrap pita halves in foil. Heat oven to 350 and put the pitas in for 10 minutes.
  • In a small bowl  combine yogurt, mayonnaise or salad dressing, and dill weed. Set aside.
  • Meanwhile, spray a cold wok or skillet with nonstick spray coating; preheat over medium-high heat.
  • Mince garlic.  Add pork, garlic, and onion powder; stir-fry about 3 minutes or until meat is tender. Remove wok or skillet from heat. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Thinly slice the cucumber and tomatoes.  Spread some of the yogurt mixture inside each warm pita half.
  • Fill pita halves with meat mixture, cucumber slices, and tomato slices.  Serve raw or steamed broccoli on the side.


Calories: 423kcal | Carbohydrates: 50g | Protein: 35g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 699mg | Fiber: 7g | Sugar: 9g