Rating: 3.5 stars
13 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0

Serve a Mediterranean-inspired meal in minutes. These steak-filled pita sandwiches are stuffed with bright flavors including Greek seasoning, lemon juice, red onion, and feta cheese. Creamy hummus rounds out this meal.

Laraine Perri
Recipe by Cooking Light June 2009

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Read the full recipe after the video.

Recipe Summary

prep:
20 mins
total:
20 mins
Yield:
4 servings (serving size: 2 filled pita halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a large zip-top plastic bag; add steak to bag. Marinate 3 minutes, turning once. Remove steak from bag; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Heat a large skillet over medium-high heat. Add butter and oil. Add steak; cook 5 minutes on each side or until desired doneness. Let stand 2 minutes. Cut steak across grain into thin slices.

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  • Return pan to heat. Add juice, garlic, and spinach; sauté 1 minute. Remove from heat; add remaining salt.

  • Spoon 2 tablespoons spinach mixture into each pita half. Place 1 tablespoon onion, 3 cucumber slices, and 1 1/2 ounces steak in each pita half; sprinkle 1 tablespoon cheese in each pita half.

  • Creamy hummus: Combine 1 cup rinsed and drained canned chickpeas, 2 tablespoons lemon juice, 1 tablespoon tahini (roasted sesame seed paste), 1/4 teaspoon salt, and 1/8 teaspoon ground red pepper in a food processor; process until well blended. Gradually add 3 tablespoons extra-virgin olive oil; process until smooth. Serve with red pepper slices and baby carrots.

Nutrition Facts

427 calories; fat 13.3g; saturated fat 6.5g; mono fat 4.7g; poly fat 0.6g; protein 35.5g; carbohydrates 39.1g; fiber 2.6g; cholesterol 53mg; iron 6mg; sodium 730mg; calcium 215mg.
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