Greek Stuffed Pitas

Name: Greek Stuffed Pitas
Total time: 20 min
Yield: Serves 4 (serving size: 2 stuffed pita halves)
Ingredients: 12 cooked meatballs (from Sheet Pan Swedish Meatballs); ¼ cup unsalted beef stock (such as Swanson); ⅔ cup grated English cucumber; ½ cup plain 2% reduced-fat Greek yogurt; 2 tablespoons grated red onion; 2 tablespoons fresh lemon juice, divided; 1 ½ tablespoons chopped fresh dill; .38 teaspoon kosher salt, divided; ¼ teaspoon freshly ground black pepper; 1 garlic clove, minced; 2 ½ 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; ¼ cup fresh flat-leaf parsley leaves

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1 Review

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).

By Adam Hickman

Recipe by Cooking Light September 2016

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Greek Stuffed Pitas

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Greek Stuffed Pitas

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Greek Stuffed Pitas