I nicknamed my sandwich “Thor's Pita” because it's lightening fast and robust. The ingredient amounts don't really matter. Use more or less depending on what you have. —Teresa Aleksandrov, Ypsilanti, Michigan
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VERIFIED BY Taste of Home Test Kitchen
- 4 whole wheat pita breads (6 inches)
- 1 cup plain yogurt
- 2 green onions, chopped
- 2 tablespoons minced fresh parsley
- 1 teaspoon lemon juice
- 1 garlic clove, minced
- 3/4 pound Italian turkey sausage links or other sausage links of your choice, casings removed
- 1 medium cucumber, seeded and chopped
- 1 medium tomato, chopped
- Additional minced fresh parsley
- Preheat oven to 325°. Wrap pita breads in foil; warm in oven while preparing toppings.
- In a small bowl, mix yogurt, green onions, parsley, lemon juice and garlic. In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles.
- To assemble, spoon sausage over pitas. Top with cucumber, tomato and yogurt mixture; sprinkle with additional parsley. Yield: 4 servings.
Originally published as Greek Sausage Pitas in Simple & Delicious April/May 2016
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