These Greek-inspired meat-stuffed pitas are crispy on the outside, juicy on the inside, and loaded with savory Mediterranean flavor. Inspired by traditional arayes, these stuffed pitas are filled with seasoned ground beef or Beyond Beef, feta cheese, herbs, and warm spices before being pan-fried until golden brown. An easy and flavor-filled weeknight dinner.
These Greek-style stuffed pitas are one of my favorite easy dinners when I want something that feels a little different without making a complicated meal. I can add a simple cucumber and tomato salad and be done with it.
They’re inspired by arayes, a Middle Eastern meat-stuffed pita, but I changed the seasonings for classic Greek flavors like oregano, cumin, coriander, cinnamon, garlic, parsley, and feta cheese.
The result is a crispy pita stuffed with a juicy, flavorful filling that tastes a bit like a gyro and a burger mashup. I usually make these with Beyond Beef because that’s what I keep on hand most often, but ground beef works just as well.
The filling goes into the pita raw, which might sound strange at first, but because it’s pressed into a thin layer, it cooks through quickly while the pita becomes golden brown and crisp.
Ingredients
See the recipe card for exact amounts.
- Beyond Beef: I make these with Beyond Beef because I’m mostly vegetarian in my day-to-day diet, it’s easy to keep in the freezer, and it works really well with Greek flavors. Ground beef will give a richer flavor and slightly crispier edges because it’s fattier.
- Onion: Finely grating the onion helps it disappear into the mixture while adding moisture. Helps keeps ground beef tender.
- Seasoning: The combination of oregano, cumin, coriander, and cinnamon creates a flavor profile similar-ish to Greek meatballs or gyro meat. Add the cayenne if you’d like a little heat.
- Feta: Adds tangy flavor right into the filling mixture.
- For Serving: I highly recommend serving these with tzatziki. The cool yogurt sauce balances the crispy pita and savory filling perfectly.
- Pita: Thin pitas work well.
Tips for Making Stuffed Pitas
- Pita tip! If your pitas are hard to open, microwave them for 15 seconds and gently pull them apart. You can slide a bread knife in to help, but heating them really helps!
- Don’t overfill the pita pockets. Press the filling into a thin, even layer, so it cooks properly.
- Cook over medium heat so the meat cooks and the pita doesn’t overcook.
- Let the skillet fully preheat before adding the pitas.
- Use a meat thermometer if you’re making them for the first time. Ground beef should reach 160°F and will continue to rise slightly after cooking. For food safety, aim for a final temperature of 165°F.
How to Make Greek Style Stuffed Pitas
Make the Filling
In a large bowl, combine the ground meat, feta, onion, parsley, and spices. Mix until everything is evenly combined.
Fill the Pitas
Cut each pita in half to create pockets.
Divide the meat mixture into eight portions and spread one portion inside each pita half. Press gently so the filling forms a thin, even layer.
Cook
Heat a large skillet over medium heat with a drizzle of olive oil.
Cook the stuffed pitas for about 3 minutes per side, or until golden brown and crispy.
The filling should reach 165°F on an instant-read thermometer.
I like to sear the edges to finish them.
Serve
Serve immediately with tzatziki sauce for dipping.
Storage
These are best eaten fresh, but leftovers keep well in the fridge for up to 3 days. I like reheating them in a skillet or air fryer to crisp the pita back up. You can use the microwave if you’re in a hurry, but the pita will be softer and less crispy.
What to Serve With Greek Stuffed Pitas
These stuffed pitas are delicious served with plenty of tzatziki for dipping and a simple Greek salad on the side. For a heartier meal, pair them with lemon potatoes, bulgur pilaf, or a cucumber tomato salad.
FAQs
No. The filling cooks inside the pita as it fries.
Yes. I make these with Beyond Beef regularly. Because Beyond Beef is already seasoned and contains salt, I reduce the added salt in the recipe to ½ teaspoon.
Regular pocket-style pita works best because it’s easy to fill and holds the meat mixture securely.
More Greek-Inspired Recipes
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Greek Stuffed Pitas
Ingredients
- 340 grams Beyond Beef or ground beef
- 4 pitas
- ⅓ cup crumbled feta cheese
- ½ small onion finely grated
- ¼ cup fresh parsley chopped
- 1 tablespoon olive oil plus more for frying
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cayenne pepper optional
- ½ teaspoon salt use 1 teaspoon if using beef
- ½ teaspoon black pepper
For Serving
- Tzatziki sauce or Greek yogurt
Instructions
- In a large bowl, combine the ground beef, feta, onion, parsley, oregano, garlic powder, onion powder, cumin, coriander, paprika, cinnamon, cayenne (if using), salt, and pepper. Mix until just combined.
- Cut each pita in half to create 8 pita pockets.
- Divide the meat mixture into 8 equal portions and spread each portion inside a pita pocket. Press gently to create a thin, even layer.
- Heat a large skillet over medium heat and add a generous drizzle of olive oil.
- Cook the stuffed pitas for about 3 minutes per side, or until the pita is golden brown and crispy and the filling reaches 165°F. You will probably need to do this in two batches. I like to sear the edges to finish them.
- Serve immediately with tzatziki sauce or Greek yogurt for dipping.
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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