Greek-Style Beet & Broccoli Pitas with Marinated Feta & Tzatziki

Greek-Style Beet & Broccoli Pitas

with Marinated Feta & Tzatziki

20 MIN
2 Servings
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From the Test Kitchen

To give these pitas an elevated filling, we’re marinating crumbly feta cheese with fresh lemon zest and a drizzle of olive oil to tuck in alongside beets and roasted broccoli. For bright, complementary flavor, it’s all served with a side of shishito peppers roasted with za’atar—a favorite blend of herbs and spices like sumac, thyme, and more.

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Dietary Information

Vegetarian 500 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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fresh
ingredients
Greek-Style Beet & Broccoli Pitas with Marinated Feta & Tzatziki
Title
  • 2 Pocketless Pitas
  • 3 oz Shishito Peppers
  • 1 Lemon
  • ½ lb Broccoli
  • 4 oz Cooked Beets
  • 1½ oz Feta Cheese
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & start the broccoli:
1 Prepare & start the broccoli:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 5 minutes. Leaving the oven on, remove from the oven. 

Roast the peppers & broccoli:
2 Roast the peppers & broccoli:

Meanwhile, place the peppers in a bowl; drizzle with olive oil and season with salt, pepper, and half the za’atar (you will have extra). Stir to coat. Carefully transfer to the other side of the sheet pan of partially roasted broccoli and arrange in an even layer. Roast 9 to 11 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

Meanwhile, zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. In a bowl, combine the lemon zest, cheese (crumbling before adding), and 2 teaspoons of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. On a paper towel-lined cutting board, halve the beets lengthwise, then thinly slice crosswise. In a bowl, combine the sliced beets, the juice of 2 lemon wedges, and a drizzle of olive oil; season with salt and pepper. 

Warm the pitas:
4 Warm the pitas:

If you prefer to use a microwave, wrap the pitas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. If you prefer to use the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer the warmed pitas to a work surface and carefully unwrap. 

Assemble & serve your dish:
5 Assemble & serve your dish:

Fill the warmed pitas with the tzatziki, roasted broccoli, seasoned beets, and marinated cheese. Serve the finished pitas with the roasted peppers and remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

Greek-Style Beet & Broccoli Pitas

Prepare & start the broccoli:
1 Prepare & start the broccoli:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 5 minutes. Leaving the oven on, remove from the oven. 

2 Roast the peppers & broccoli:

Meanwhile, place the peppers in a bowl; drizzle with olive oil and season with salt, pepper, and half the za’atar (you will have extra). Stir to coat. Carefully transfer to the other side of the sheet pan of partially roasted broccoli and arrange in an even layer. Roast 9 to 11 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. 

Roast the peppers & broccoli:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

Meanwhile, zest the lemon to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. In a bowl, combine the lemon zest, cheese (crumbling before adding), and 2 teaspoons of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. On a paper towel-lined cutting board, halve the beets lengthwise, then thinly slice crosswise. In a bowl, combine the sliced beets, the juice of 2 lemon wedges, and a drizzle of olive oil; season with salt and pepper. 

4 Warm the pitas:

If you prefer to use a microwave, wrap the pitas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. If you prefer to use the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer the warmed pitas to a work surface and carefully unwrap. 

Warm the pitas:
Assemble & serve your dish:
5 Assemble & serve your dish:

Fill the warmed pitas with the tzatziki, roasted broccoli, seasoned beets, and marinated cheese. Serve the finished pitas with the roasted peppers and remaining lemon wedges on the side. Enjoy!

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