Description
A flavorful and satisfying recipe featuring cheesy ground beef and mushroom filling stuffed in whole wheat pita pockets, complemented by fresh vegetables and a tangy homemade tzatziki sauce. Perfect for a quick and delicious meal.
Ingredients
Scale
Filling
- 1 lb ground beef
- 2 cups mushrooms, finely chopped (such as cremini or button)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 2 tbsp olive oil
Tzatziki Sauce
- 1 cup Greek yogurt
- 1 cucumber, grated with excess water squeezed out
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp chopped fresh dill
- Salt and pepper, to taste
Assembly
- 4-6 whole wheat pita pockets
- Fresh lettuce, chopped
- Cherry tomatoes, halved
- Red onion, thinly sliced
Instructions
- Prepare the Filling: Heat the olive oil in a large skillet over medium heat.
- Sauté Aromatics: Add the chopped onion and minced garlic and cook until fragrant and translucent.
- Cook Ground Beef: Add the ground beef and cook until browned, draining excess fat if necessary.
- Add Mushrooms: Stir in the finely chopped mushrooms and cook until they release moisture and become tender.
- Season Mixture: Season with dried oregano, ground cumin, salt, and pepper to taste.
- Cool Filling: Remove the skillet from heat and allow the filling to cool slightly.
- Mix Cheeses: Stir in shredded mozzarella and crumbled feta until well combined.
- Make Tzatziki Sauce: In a bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and fresh dill. Mix well and season with salt and pepper to taste.
- Refrigerate Sauce: Cover and refrigerate the tzatziki sauce until ready to use.
- Warm Pita: Warm the whole wheat pita pockets in a skillet or oven if desired.
- Assemble Pita Pockets: Stuff each pita with the cheesy beef and mushroom filling.
- Add Fresh Vegetables: Layer fresh chopped lettuce, halved cherry tomatoes, and thinly sliced red onion inside the pita.
- Top with Tzatziki: Drizzle or dollop the prepared tzatziki sauce over the filling.
- Serve: Serve immediately and enjoy the flavorful pita pockets.
Notes
- You can substitute ground beef with ground lamb for a more traditional flavor.
- Make sure to squeeze out excess water from the grated cucumber to keep the tzatziki sauce thick and creamy.
- Leftover filling can be stored in the refrigerator for up to 2 days.
- For a spicier version, add a pinch of crushed red pepper flakes to the filling.
- Whole wheat pita adds extra fiber but you can use regular pita if preferred.
