Potato-Feta Gyros

Quentin Bacon
  • Yield: 4 servings


1cup plain 2% Greek yogurt
1medium hothouse (seedless) cucumber, grated and squeezed dry
9cloves garlic--8 whole, 1 minced
2teaspoons plus 2 T olive oil
2teaspoons fresh lemon juice
Salt and ground black pepper
3/4pound small red potatoes
1cup crumbled feta cheese (4 ounces)
1/4medium red onion, finely diced
4 pita breads, preferably pocketless
2cups shredded romaine lettuce hearts
1cup finely diced tomatoes, lightly salted


  1. Adjust an oven rack to the lower-middle position and preheat the oven to 350°F.
  2. Combine the yogurt, cucumber, minced garlic, 2 teaspoons of the oil, the lemon juice, and a generous sprinkling of salt and pepper in a medium bowl; set aside.
  3. Combine the potatoes with water to cover in a large saucepan. 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, place the remaining 8 garlic cloves and remaining 2 tablespoons oil in a small skillet. Turn the heat to medium-low and cook the garlic, turning, until golden, about 5 minutes.
  5. Drain the potatoes, reserving 1⁄4 cup of the potato cooking water, and return the potatoes to the pot. Add the garlic and its oil, the cheese, and onion and mash with a fork, adding some of the reserved potato water if necessary, to make lumpy mashed potatoes. Cover and keep warm.
  6. Wrap the pitas in foil and heat in the oven until warm, about 10 minutes.
  7. To assemble, spread each pita with about 2 tablespoons 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.

Reprinted from: Cook Without A Book: Meatless Meals © 2011 by Pam Anderson. Permission granted by Rodale, Inc. Available wherever books are sold.