Feta, Cucumber & Red Onion Pita Pockets
These pita pockets are stuffed with crunchy cucumber, tangy feta, and sharp red onion, balanced with fresh herbs and a creamy lemon‑herb yogurt sauce. A light, nutritious meal that’s quick and satisfying.
Time
Prep time: 15 minutes
Total time: 15 minutes
Servings: 4 pita pockets
Ingredients
For the Filling
4 whole‑wheat pita breads, cut in half to form pockets
1 medium cucumber, diced (Persian or English works best)
½ small red onion, thinly sliced
1 cup cherry tomatoes, halved
¾ cup feta cheese, crumbled
½ cup romaine or arugula, chopped
2 tbsp fresh parsley or dill, chopped
Optional: olives or sliced avocado for extra richness
For the Yogurt Sauce
½ cup Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
1 small clove garlic, minced
Salt & black pepper, to taste
Instructions
Make the sauce
Whisk together Greek yogurt, olive oil, lemon juice, honey, garlic, salt, and pepper until smooth.
Prepare the filling
In a bowl, toss cucumber, red onion, cherry tomatoes, feta, romaine (or arugula), and parsley.
Assemble the pita pockets
Gently open each pita half and spread a spoonful of yogurt sauce inside.
Stuff with the cucumber‑feta mixture.
Serve
Drizzle with extra yogurt sauce and serve immediately.
Notes & Tips
For extra crunch: Add toasted pine nuts or sunflower seeds.
Make it vegan: Use dairy‑free yogurt and vegan feta.
Warm pita: Heat pitas briefly in a dry skillet or toaster for a softer texture.
Meal prep: Keep veggies, sauce, and pita separate until ready to eat to avoid sogginess.
Frequently Asked Questions
Q: Can I use naan instead of pita?
Yes — just fold naan in half and fill like a wrap.
Q: How do I keep cucumbers from making the pita soggy?
Pat them dry after dicing or sprinkle lightly with salt, then blot with paper towels.
Q: Can I add protein?
Absolutely — grilled chicken, falafel, or chickpeas pair perfectly.
Nutritional Information
Calories: 330
Protein: 13 g
Fat: 12 g
Carbohydrates: 44 g
Fiber: 6 g
Sugar: 6 g
Sodium: 540 mg