Greek Pitas


1 cup coarsely grated cucumber
8 ounces of plain, whole-milk yogurt
1 tablespoon lemon juice
1 clove of garlic, minced
salt and pepper
2 tablespoons chopped fresh dill
1 large zucchini, cut into 1 inch chunks
1 small head of cauliflower, broken up into bite-sized pieces
1 large red bell pepper, thickly sliced
1 large portabella mushroom, sliced
3 tablespoons olive oil
salt and pepper
4 greek-style pitas
crumbled feta cheese (optional)

Cooking Instructions

Preheat the oven to 400 degrees.

To make the yogurt sauce, place the grated cucumber in a small colander. Let stand for about 1 hour (this will help remove excess liquid.) Pat the cucumber with paper towels lightly to absorb excess water and place in a medium bowl along with the yogurt, lemon juice, garlic, salt and pepper to taste, and dill. Stir to combine throughly. Cover and refrigerate until needed.

Place the zucchini, cauliflower, red bell pepper and mushrooms into a large bowl and toss with the olive oil. Spread the vegetables out on a heavy baking sheet and sprinkle with salt and pepper. Place in the oven and cook, stirring every 5 to 10 minutes, until all of the vegetables are tender and beginning to turn brown on the edges (20 to 30 minutes total). Remove from the oven.

In a small pan over medium-high heat, drizzle a bit of olive oil and then heat the pitas one at a time until lightly browned on each side. Place several scoops of the vegetables into each pita and serve topped with a few spoonfuls of the yogurt sauce and feta cheese if desired.

Makes 4 servings

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recipe courtesy of