Greek Pitas with Minted Cucumber Sauce

You can substitute ground round for lamb, if desired.

Yield: 4 servings (serving size: 1 pita half)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 45%
  • Fat: 14.3g
  • Saturated fat: 6.5g
  • Protein: 20g
  • Carbohydrate: 20.5g
  • Fiber: 2.8g
  • Cholesterol: 64mg
  • Iron: 2.4mg
  • Sodium: 449mg
  • Calcium: 84mg


  • 1/4 cup reduced-fat sour cream
  • 1/4 cup chopped cucumber
  • 1/8 teaspoon salt
  • 1/4 cup finely chopped red onion, divided
  • 1 tablespoon chopped fresh mint, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3/4 pound lean ground lamb
  • 1/2 teaspoon salt-free Greek seasoning blend (such as Cavender's)
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • Cooking spray
  • 1/4 cup (1 ounce) crumbled reduced-fat feta cheese
  • 2 (6-inch) whole wheat pitas, cut in half
  • 1 cup fresh baby spinach
  • 1 cup chopped tomato


  1. 1. Combine first 3 ingredients, 2 tablespoons onion, 1 teaspoon mint, and 1/4 teaspoon pepper in a small bowl. Cover; chill until ready to use.
  2. 2. Combine lamb, remaining 2 teaspoons mint, remaining 1/4 teaspoon pepper, and next 3 ingredients.
  3. 3. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add lamb mixture and remaining 2 tablespoons onion; cook 7 minutes or until browned, stirring to crumble. Stir in feta; cook 1 minute or until cheese begins to melt.
  4. 4. Line each pita half with 1/4 cup spinach and 3 tablespoons cucumber sauce; fill with about 1/2 cup lamb mixture and 1/4 cup tomato.
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