Ground Beef Pita Pockets with Feta
Four warm pita pockets containing fully cooked cumin-paprika beef, fresh vegetables, feta, and a measured tzatziki finish.
Ingredients
For the filling
- 1 lb ground beef
- 1 tsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For assembly
- 4 pieces pita pockets four complete pockets; warm according to package
- 1 cup lettuce, shredded
- 1 medium tomato, diced
- 1/2 medium cucumber, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup tzatziki sauce
Instructions
- Heat the teaspoon of oil in a nonstick skillet over medium heat. Soften the chopped onion, then stir in garlic briefly before adding beef.
- Break up the beef and add cumin, paprika, salt, and pepper. Cook until fully browned and at least 160°F. Drain excess fat if needed.
- Warm four pita pockets following their package directions. Divide the cooked beef and measured lettuce, tomato, cucumber, and feta equally among them.
- Finish each with one tablespoon tzatziki, using the full quarter cup across four pockets, and serve promptly.
Notes
Refrigerate leftovers promptly and use within 3–4 days.
Reheat leftovers to 165°F before serving.