Sképasti pita — “covered pita” — is the Greek street-food move you did not know you needed: two soft pitas sandwiching gyros or souvlaki meat, tzatziki, tomato, onion and melting cheese, grilled under pressure until crisp outside and molten within.
It is essentially the gyro’s sophisticated sibling — same beloved flavors, but pressed and sliced like a quesadilla, which makes it easier to share and impossible to spill down your shirt. Mostly.
It is also the noblest use of leftover grilled chicken or pork in existence: ten minutes, a hot pan, and yesterday’s souvlaki becomes tonight’s favorite dinner.
Sképasti Pita Recipe
Prep time: 10 minutes · Cook time: 10 minutes · Total: 20 minutes · Servings: 4 · Calories: ~235 per serving
Ingredients
- 4 large Greek pita breads (thick and soft)
- 1 cup cooked chicken, pork gyros or souvlaki meat, thinly sliced
- 1 medium tomato, thinly sliced
- ½ red onion, thinly sliced
- ½ cup shredded lettuce
- 1 cup shredded kasseri, graviera or mozzarella
- ½ cup tzatziki, plus more for serving
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Heat a grill pan or skillet over medium heat.
- Spread tzatziki over two of the pitas.
- Layer on the meat, tomato, onion, lettuce and cheese.
- Top each with a second pita and press gently.
- Brush the outsides with olive oil and grill 2 to 3 minutes per side, pressing with a spatula, until golden with melted cheese.
- Cut into quarters and serve immediately, extra tzatziki alongside.
Recipe Notes
- Thick Greek-style pitas (no pocket) are the right vehicle — pocket pitas tear under pressure.
- A panini press does the job with even less supervision.
- Fries tucked inside before grilling is the full Thessaloniki experience. No regrets.
