Greek-Style Veggie Pitas with Lemon-Dressed Broccoli

Greek-Style Veggie Pitas

with Lemon-Dressed Broccoli

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • add Boneless Chicken Breast Pieces
    add 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • without Chopped Chicken Breasts
    I'd like to keep my meal vegetarian.
  • without Chopped Chicken Breasts

    From the Test Kitchen

    To complement a duo of roasted carrots and red onion in these pitas, you’ll marinate feta cheese with a zesty mix of olives, oregano, lemon juice, and olive oil.
    CLICK FOR RECIPE CARD

    See Plans

    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Greek-Style Veggie Pitas with Lemon-Dressed Broccoli
    Title
    • 2 Pocketless Pitas
    • ¾ lb Carrots
    • 1 Red Onion
    • ½ lb Broccoli
    • 1 Lemon
    • 1½ oz Feta Cheese
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 oz Pitted Niçoise Olives
    • 1 tsp Whole Dried Oregano
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut into 1-inch pieces. Halve and peel the onion; cut crosswise into 1/2-inch-wide wedges, separating the layers. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.

    Roast the vegetables
    2 Roast the vegetables

    Line two sheet pans with foil. Place the carrot pieces and onion pieces on one sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Place the broccoli florets on the remaining sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. 

    Marinate the feta
    3 Marinate the feta

    Meanwhile, roughly chop the olives. Quarter and deseed the lemon. In a large bowl, combine the cheese (crumbling before adding), chopped olives, oregano, the juice of 2 lemon wedges, and 1 tablespoon of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

    Warm the pitas
    4 Warm the pitas

    Meanwhile, if you prefer to use a microwave, wrap the pitas in a damp paper towel; 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. 

    Finish & serve your dish
    5 Finish & serve your dish

    To the bowl of marinated feta, add the roasted carrots and onion. Stir to thoroughly coat. Evenly top the roasted broccoli with the juice of the remaining lemon wedges. Fill the warmed pitas with the tzatziki and dressed feta and vegetables (including any liquid). Serve the finished pitas with the finished broccoli on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut into 1-inch pieces. Halve and peel the onion; cut crosswise into 1/2-inch-wide wedges, separating the layers. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.

    2 Roast the vegetables

    Line two sheet pans with foil. Place the carrot pieces and onion pieces on one sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Place the broccoli florets on the remaining sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. 

    Roast the vegetables
    Marinate the feta
    3 Marinate the feta

    Meanwhile, roughly chop the olives. Quarter and deseed the lemon. In a large bowl, combine the cheese (crumbling before adding), chopped olives, oregano, the juice of 2 lemon wedges, and 1 tablespoon of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

    4 Warm the pitas

    Meanwhile, if you prefer to use a microwave, wrap the pitas in a damp paper towel; 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
    Finish & serve your dish
    5 Finish & serve your dish

    To the bowl of marinated feta, add the roasted carrots and onion. Stir to thoroughly coat. Evenly top the roasted broccoli with the juice of the remaining lemon wedges. Fill the warmed pitas with the tzatziki and dressed feta and vegetables (including any liquid). Serve the finished pitas with the finished broccoli on the side. Enjoy!

    Browse Steps
    1 of 5