Greek Stuffed Pitas - Yoga Journal

Greek Stuffed Pitas


These pitas are wonderful served with a side dish of pasta, tossed with a little lemon-infused olive oil and garlic.

  • ServingServings


  • 1/2 tsp. olive oil
  • 1 medium onion, sliced in wedges
  • 2 medium red bell peppers, seeded and sliced 3/4-inch thick
  • 2 medium yellow or green bell peppers, seeded and sliced 3/4-inch thick
  • 2 cloves garlic, minced 1 large firm ripe tomato, cut into wedges
  • 1/3 cup Greek or kalamata olives, pitted and coarsely chopped
  • 1/2 tsp. dried oregano
  • 4 large pitas
  • 2 oz. feta cheese, optional


  1. Preheat oven to 325°F. Heat pitas in oven until warmed through.
  2. In large nonstick wok or skillet, heat oil over high heat.
  3. Add onion and cook, stirring often, 3 minutes. Add bell peppers and garlic and cook, stirring often, 3 to 4 minutes. Add tomato, olives and oregano. Continue to stir often, until vegetables are crisp-tender, about 3 minutes. Season with salt and pepper to taste.
  4. Place warm pitas on individual plates. Divide vegetable mixture into equal portions and place each inside pita pocket to make a sandwich. Sprinkle each sandwich with crumbled feta cheese and serve hot. Alternatively, place peppers in baking dish and sprinkle with feta. Microwave until cheese melts, about 2 minutes. Serve with or without pita bread.

Nutrition Information

  • Serving Size: 4 SERVINGS
  • Calories: 335
  • Carbohydrate Content: 68 g
  • Fat Content: 3 g
  • Fiber Content: 6 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 586 mg