Mini Greek Pita Patties

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Mini Greek Pita Patties
Makes: 4  servings
Serving size: 3 patties Prep 20 mins Start to Finish 30 mins


  • 15 mini whole-wheat pitas
  • 3 small cloves garlic
  • 1/4 cup  flat-leaf parsley leaves
  • 1/4 cup  skim milk
  • 1 1/2 teaspoons  kosher salt
  • 3/4 teaspoon  paprika
  • 1 1/2 pounds  lean ground lamb
  • 1 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 teaspoons  olive oil
  • 1 recipe Greek Yogurt Sauce (recipe below)
  • 3 lettuce leaves


1. Heat a grill pan on the stove or a grill press. Pulse together 3 mini pitas and garlic in a food processor until finely chopped. Add parsley and pulse to chop; transfer mixture to a bowl with milk. Stir in salt, paprika, cumin and lamb (do not overmix). Roll mixture into 12 golf-ball-size patties and flatten slightly on a wax paper- lined baking sheet.

2. In a nonstick skillet, cook onions and peppers with olive oil over medium-high heat until soft and just golden, about 5 min.

3. Grill patties until cooked through, about 6 min. Assemble sandwiches on mini pitas with peppers, onions, Greek Yogurt Sauce and lettuce. Makes 4, 3-patty servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)585,
  • Fat, total(g)33,
  • chol.(mg)86,
  • sat. fat(g)14,
  • carb.(g)43,
  • fiber(g)6,
  • pro.(g)28,
  • sodium(mg)669,
  • Percent Daily Values are based on a 2,000 calorie diet
Greek Yogurt Sauce


  • 3/4 cup  (7 oz) Greek-style plain yogurt
  • 1 tablespoon  fresh lemon juice
  • 2 tablespoons  chopped fresh mint
  • salt and pepper


1. Stir together yogurt, lemon juice and mint; season with salt and pepper. Can be stored, covered, in refrigerator for up to a day.

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