Greek Pita Sandwiches

These Greek Pita Sandwiches are the perfect lunchtime dish. Olives, cucumber, spinach, tomatoes, feta and a garlic and lemon vinaigrette make for a tangy and garlicky treat. You can try adding a dollop of hummus to elevate them to the next level!

These will take 30 minutes of prep time, serve 4 and there are 284 calories in each.

For the Dressing:

  • 2 Tbs Extra Virgin Olive Oil
  • 2 Tbs Fresh Lemon Juice about 1 1/2 lemons
  • 1/2 tsp Minced Garlic about 1 small clove
  • 1/4 tsp Dried Oregano
  • Pinch Fine Sea Salt

For the Pitas:

  • 2, 7″ – 8″ Pitas cut in half
  • 2 1/2 C (55g) Spinach packed then chopped into small ribbons.
  • 3/4 C (115g) Cucumber sliced in 1/4″ rounds, then quartered, about 1/2 a medium cucumber
  • 1/3 C (60g) Kalamata Olives pitted and quartered
  • 1 Tbs Purple Onion chopped fine
  • 1/2 pint (170g) Cherry Tomatoes quartered or 2 Roma tomatoes sliced thin and in half, add more to taste
  • 1/3 C (50g) Feta leave off or sub dairy free if needed
  • 4-6 Leaves of Fresh Basil torn into small pieces
  • 5-6 Grinds of Black Pepper
  • 3/4 C (375g) Prepared Hummus (optional)


For the Dressing:

  • In a small lidded mason jar, add the olive oil, lemon juice, garlic, oregano and salt. Shake until emulsified. Set aside.

For the Salad:

  • Into a large bowl, transfer the chopped spinach, cucumber, olives, onion, tomatoes, feta if using and basil. Add a few twists of black pepper, then pour the dressing over the salad, holding out just a bit – adding more to taste. Gently toss. Taste for seasoning adjustment and add more dressing and salt and pepper if desired.

To Assemble the Pitas:

  • Open a pita half and schmear a generous portion of hummus (optional) on one side (the heavy side). Using tongs, gently stuff the pita with salad. Garnish with more basil if desired.
  • Share right away or wrap snugly in parchment paper and hold in the fridge for just a few hours – any longer and they tend to get a little soggy.

The inspiration for this recipe was taken from Vanilla and Bean and they have a whole host of amazing vegetarian recipes, check them out here.

Molly Walsh

Molly Walsh

Writer and expert

Molly graduated from the London School of Economics in 2019. In her spare time you can probably find her golfing or trying to be inventive in the kitchen.

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