Ingredients
Scale
- 1 pound lean ground beef
- 4 whole wheat pita breads
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Heat a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
- Step 2: Add the ground beef to the skillet, breaking it apart with a spoon. Cook until fully browned, then drain off any excess grease from the pan.
- Step 3: Stir the dried oregano and ground cumin into the cooked beef mixture. Season generously with salt and pepper, and cook for an additional 2 minutes to allow the spices to bloom.
- Step 4: Remove the skillet from the heat. Stir in the crumbled feta cheese and chopped fresh parsley until just combined.
- Step 5: Warm the pita breads according to package instructions (lightly toasting them in a skillet or oven works well). Carefully slice open each pita bread to create a pocket, and spoon the seasoned Mediterranean ground beef mixture inside. Serve immediately with optional toppings like sliced tomatoes or Greek yogurt (tzatziki).
Notes
- To maintain freshness, store leftover cooked beef mixture in an airtight container for up to 3 days in the fridge; assemble new pita pockets only when ready to eat.
- If reheating the filling, warm it gently in a skillet over medium-low heat; avoid microwaving the assembled pita pocket, as the bread will become tough and the filling dry.
- For a richer, deeper flavor, ensure you allow the dried oregano and cumin to "bloom" by cooking them with the beef for a full two minutes before adding the cheese.
- Complete the meal by serving the pockets alongside a quick cucumber and tomato salad dressed with olive oil and oregano, or a generous dollop of cool Greek yogurt (tzatziki style).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American