Oven Roasted Greek Stuffed Pitas

Linda Pulley


This is a perfect recipe for those like me who are on a budget. Great for lunch or a simple easy dinner.


☆☆☆☆☆ 0 votes

20 Min
55 Min


  • 1
    medium red onion
  • 1
    small eggplant
  • 2
  • 2
    green bell peppers
  • 1 lb
    boneless skinless chicken breasts
  • 4 Tbsp
    minced garlic
  • 3 Tbsp
    olive oil
  • 3 Tbsp
    lemon juice
  • 1/2 Tbsp
    dried oregano
  • 1 tsp
  • 2 Tbsp
    black pepper
  • 4 oz
    feta cheese
  • 1/4 bunch
    fresh parsley
  • 4
    whole pita breads (8 half round pockets)

How to Make Oven Roasted Greek Stuffed Pitas


  1. Preheat oven to 400 degrees. Slice the red onion and bell peppers. Cut the eggplant and the tomatoes into 1 inch chunks. Place the red onions, bell peppers, eggplant and tomatoes into a 9x13 baking dish. Slice the chicken into very thin strips and add to the baking dish with the vegetables.
  2. In a bowl mix the garlic, olive oil, lemon juice, oregano, salt and black pepper. Pour the mixture over the chicken and vegetables. Mix until everything is well coated in the dressing.
  3. Rorast the chicken in the preheated oven for 1 hour stirring every 20 minutes. After roasting top with crumbled feta cheese and chopped fresh parsley. Stuff the mixture into the pita pockets and enjoy!

Printable Recipe Card

About Oven Roasted Greek Stuffed Pitas

Course/Dish: Other Breads
Main Ingredient: Chicken
Regional Style: Greek
Other Tag: For Kids

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