Feta Potato Gyro

If you are Greek recipe fan and LOVE garlic, you will enjoy this delectable vegetarian style Gyro.

Feta Potato Gyro

Feta Potato Gyro

If you are a Greek recipe fan and LOVE garlic, you are going to enjoy this delectable meal.


Serves 4

  • 1 cup plain 0% Greek yogurt 
  • 1 medium cucumber, seedless, grated and squeezed dry
  • 9 clove garlic–8 whole, 1 minced
  • 2 tsp plus 2 tbs extra virgin olive oil
  • 2 tsp lemon juice
  • Dash of salt and pepper
  • 7-8 small red potatoes
  • 1 cup crumbled feta cheese
  • 1/4 medium red onion, finely diced
  • 4 pita breads, pocket-less
  • 2 cup romaine lettuce, shredded
  • 1 cup tomatoes, finely diced


1.  Preheat the oven to 350°F.

2.  Combine the yogurt, cucumber, minced garlic, 2 tsp of the extra virgin olive oil, the lemon juice, and sprinkle (dash) salt and pepper; set aside.

3.  In a large saucepan add the potatoes with water. Cover and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until tender, 15 to 20 minutes.

4.  Meanwhile, in a small skillet place the remaining 8 garlic cloves and remaining 2 tbs of extra virgin olive oil. Turn the heat to medium-low and cook the garlic, turning, until golden, about 5 minutes.

5.  Drain the potatoes, reserve about 1/4 cup of the water from the potatoes, and return the potatoes to the pot. Add the garlic and its oil, the onion, and the cheese.  Take a fork and mash the potatoes. Add some of the reserved potato water (if necessary).  This will make the mashed potatoes lumpy. Cover and keep warm.

6.  Wrap the pitas in foil and heat in the oven until warm, about 10 minutes.

7.  Now lets put it all together: spread each pita with 2 tbs of cucumber-yogurt sauce. Divide half the lettuce and tomatoes among the sandwiches and top each with one-fourth of the potato mixture. Divide the remaining yogurt sauce, lettuce, and tomatoes among the sandwiches. Wrap and serve.

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