Fresh Greek Pita Sandwiches Made Easy With Your Pressure Cooker
Quick to prepare and bursting with fresh flavors, these Greek pita sandwiches combine crisp vegetables, tangy feta, and optional creamy hummus for a satisfying meal made easy with your pressure cooker.
Ingredients
Main ingredients
- 4 pieces Whole wheat pita bread 7 to 8 inch, fresh
- 2 cups Fresh spinach or romaine lettuce rinsed and chopped
- 1 cup Cucumbers sliced into quarters
- 1 cup Tomatoes roma or cherry, juicy and fresh
- 0.5 cup Kalamata olives halved or quartered
- 0.5 cup Feta cheese optional, can use vegan feta
- 0.25 cup Hummus optional
- 3 tbsp Extra virgin olive oil for dressing
- 2 tbsp Fresh lemon juice for dressing
- 1 clove Garlic minced, for dressing
- 1 tsp Dried oregano for dressing
- 0.25 tsp Fine sea salt for dressing
- 1 tbsp Fresh basil chopped, for salad
- 0.5 tsp Black pepper to taste
Instructions
Instructions
- Slice your cucumbers and tomatoes into even thin pieces so every bite has crisp and juicy goodness.
- Rinse and dry your spinach or romaine lettuce neatly then chop spinach into ribbons for easy stuffing later.
- Cut your kalamata olives into halves or quarters, whatever works best for you.
- Mix the dressing by shaking olive oil, lemon juice, garlic, oregano, and salt together in a small jar until emulsified and zesty.
- Toss spinach, cucumbers, olives, tomatoes, feta cheese, basil, and black pepper gently with the dressing. Taste and tweak seasoning.
- Open pita halves gently and optionally spread hummus inside before stuffing with your salad.
- Serve right away or wrap in parchment to hold for a bit but not too long or it’ll get soggy.
- Use the pressure cooker to warm pitas quickly by placing them on a steamer rack inside while your main ingredients cook.
Notes
Wrap leftover sandwiches tightly in parchment and store in an airtight container in the fridge for a few hours. Prepare salad mix ahead but add hummus just before eating to avoid sogginess.