Greek “Meatball” Pitas
Trying to find clever ways to get your kids to eat their veggies? These Spanakopita inspired turkey meatballs are devoured by kids and grown-ups alike. The meatballs are also great as a warm or cold appetizer ~ just add toothpicks and a bowl of our greek yogurt dip (TZATZIKI).
They pack well in lunchboxes too!
  • 1 tablespoon extra-virgin olive oil, plus some for drizzling
  • 1 tablespoon butter
  • 2 cloves garlic, pressed or finely chopped
  • 1/2 small red onion, finely chopped
  • 1 10oz. box frozen spinach, defrosted and well drained
  • 1 teaspoon dried oregano
  • 1/4 pound feta cheese, finely crumbled
  • 1 package ground turkey breast (approx. 1 – 1 1/3 pounds)
  • 2 teaspoons salt
  • 1 package pita or flat bread


  • 1/3 cup seedless cucumber peeled, trimmed and chopped
  • 1 garlic clove, pressed or finely chopped
  • 1 1/2 to 2 cups Greek Yogurt
  • 1/2 lemon, juiced
  • 1 tsp oregano
  • Salt and pepper to taste


  • Chopped lettuce
  • Chopped tomatoes
  • Chopped cucumber
  • Kalamata olives
  • Thinly sliced red onion

Heat a large nonstick skillet over medium heat. Add a little extra-virgin olive oil and a tablespoon of butter. When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool.

Add the spinach to the onion mixture and season with 1 teaspoon of oregano. Add in feta, turkey, salt and a drizzle of extra-virgin olive oil. Mix to combine, then form in to bite sized meatballs. Return to skillet and cook on medium-high for 8-10 minutes, tossing occasionally, until meatballs are lightly browned and cooked through.

For tzatziki, Place cucumber, garlic, yogurt, oregano and lemon juice in a food processor. Add a little salt and process the sauce until smooth.

To serve, take a warm pita, add a few meatballs, your choice of toppings, and a dollop of the tzatziki. Fold pita taco-style and enjoy.

Popular Posts