Pressure Cooker Greek Pita Sandwiches That'll Make Your Day
Stuffed with spinach, olives, cucumbers, tomatoes, feta and with a garlicky lemon vinaigrette, these Greek Pita Sandwiches are quick and delicious. Perfect for a hearty vegetarian meal!
Equipment
- 1 Mixing bowl
Ingredients
Main Ingredients
- 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
- 2 Pitas 7 inch - 8 inch, cut in half
- 2 1/2 cups Spinach packed then chopped into small ribbons
- 3/4 cup Cucumber sliced in 1/4 inch rounds, then quartered
- 1/3 cup Kalamata Olives pitted and quartered
- 1 tablespoon Purple Onion chopped fine
- 1/2 pint Cherry Tomatoes quartered or 2 Roma tomatoes sliced thin
- 1/3 cup Feta leave off or sub dairy free if needed
- 4-6 Leaves Fresh Basil torn into small pieces
- 5-6 Grinds Black Pepper
- 3/4 cup Prepared Hummus optional
Instructions
Instructions
- 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. 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.
Notes
For softer pitas, warm them in the oven. The hummus is optional but adds a creamy texture.