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Greek Stuffed Pitas

Photo: Victor Protasio; Styling: Paige Hicks 

Active time 20 mins
Total time 20 mins

Serves 4 (serving size: 2 stuffed pita halves)

Spread the cucumber-yogurt sauce inside the pita first so you get a cool contrast with every bite of the spiced meatballs. Even if you're tempted to use nonfat Greek yofurt, don't. The 2% yogurt is what gives the sauce its satisfying flavor and texture. If you're wary of slicing red cabbage, you could always use a store-bought coleslaw mix, however the color won't be red (and not nearly as pretty).   


  • 12 cooked meatballs (from Sheet Pan Swedish Meatballs)
  • 1/4 cup unsalted beef stock (such as Swanson)
  • 2/3 cup grated English cucumber
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 2 tablespoons grated red onion
  • 2 tablespoons fresh lemon juice, divided
  • 1 1/2 tablespoons chopped fresh dill
  • 3/8 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 2 1/2 cups sliced red cabbage
  • 2 teaspoons extra-virgin olive oil
  • 4 (6-in.) whole-wheat pitas, halved
  • 2 medium tomatoes, each cut into 8 slices
  • 1/4 cup fresh flat-leaf parsley leaves

Nutrition Information

  • calories 413
  • fat 12.9 g
  • satfat 3.7 g
  • monofat 5.6 g
  • polyfat 1.7 g
  • protein 30 g
  • carbohydrate 48 g
  • fiber 8 g
  • cholesterol 59 mg
  • iron 4 mg
  • sodium 783 mg
  • calcium 90 mg
  • sugars 7 g
  • Est. Added Sugars 1 g

How to Make It

  1. Combine meatballs and stock in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 2 minutes or until meatballs are warm.

  2. Wrap grated cucumber in a clean kitchen towel, squeezing out as much liquid as possible. Combine cucumber, yogurt, onion, 1 1/2 teaspoons juice, dill, 1/4 teaspoon salt, pepper, and garlic in a bowl, stirring with a whisk. Combine remaining 1 1/2 tablespoons juice, remaining 1/8 teaspoon salt, cabbage, and oil in a bowl. Divide yogurt mixture among pita halves; top evenly with cabbage mixture, tomatoes, meatballs, and parsley leaves.