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Cheesy Beef and Mushroom Pita Pockets with Tzatziki Sauce

Savory cheesy beef and mushroom filling stuffed into warm pita pockets and served with cool, creamy tzatziki sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pita pockets
Course: Dinner, Lunch
Cuisine: Fusion, Mediterranean
Calories: 480

Ingredients
  

Beef and Mushroom Filling
  • 1 lb ground beef
  • 8 oz mushrooms sliced
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1.5 cups shredded mozzarella or cheddar
  • 2 tbsp fresh parsley chopped
Tzatziki Sauce
  • 1 cup Greek yogurt
  • 0.5 cucumber grated and squeezed dry
  • 1 clove garlic minced
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp fresh dill chopped
  • salt and pepper to taste
Assembly
  • 4-6 pita pockets warmed

Equipment

  • Skillet
  • Mixing bowl
  • Cutting board
  • Knife

Method
 

  1. Prepare tzatziki by combining Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper. Chill until serving.
  2. Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened.
  3. Add mushrooms and cook until browned and moisture evaporates.
  4. Add ground beef and cook until browned, breaking it apart with a spoon.
  5. Season with paprika, oregano, salt, and pepper. Stir in minced garlic and cook 1 minute.
  6. Reduce heat and stir in shredded cheese until melted and fully combined.
  7. Remove from heat and mix in fresh parsley.
  8. Warm pita pockets and fill with the cheesy beef and mushroom mixture.
  9. Serve with chilled tzatziki sauce.

Notes

Add chopped tomatoes or lettuce for freshness. Mozzarella melts best for binding the filling.