Greek Stuffed Pittas Recipe – How To Make Greek Stuffed Pittas

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For the pittas


red onion, finely chopped


red pepper, finely chopped


garlic cloves, crushed

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  1. In a large frying pan over a medium heat, add 1 tbsp olive oil. Add the red onion, red pepper and 1/4 tsp salt. Fry for 8-10 minutes or until the onions have softened and are starting to brown. Remove from the pan and leave the onions and peppers to cool for 5 minutes.
  2. In a large bowl, combine the chicken mince, garlic, lemon zest, smoked paprika, dried oregano, ground cumin, reserved onion mixture, salt and pepper and mix with your hands until fully combined.
  3. Generously stuff each pitta half with the mix, making sure to push the mince into the bottom of the pitta and tightly packing right to the top. Repeat with all the pitta halves until you have used all of the chicken mince.
  4. Return the frying pan to a low-medium heat and add 1 tbsp olive oil. Place the pitta halves meat-side down and cook slowly for 8-10 minutes on each side, or until each side is golden brown and the meat is cooked all the way through.
  5. Serve with tzatziki, fresh salad, serve and enjoy!

If you’re worried that your pittas have cooked too quickly on the outside and are not cooked in the middle, bake them in a preheated oven at 190°C (170°C Fan) for 10 minutes.

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