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Pita gyros, the delicious plant based version

March 12, 2021
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Pita gyros, the delicious plant based version

Today we travel with taste and go to savor a typical Greek delicacy on a terrace overlooking a blue sea, while a gentle breeze from land brings to our nostrils the aroma of sun-scorched herbs on the Greek hills. Just close your eyes and you are there, thanks to the recipe we prepare today, pita gyros! In the original version the pita, the typical flat and leavened bread, wraps a filling of pork and vegetables. Here we offer a vegetarian and healthier version of pita gyros, with mushrooms and squash or sweet potatoes, based on availability. To complete this special dish the delicious tzatziki sauce, with the precious anti-inflammatory and anticancer properties of garlic, and then onion and tomato, a rich source of vitamins and mineral salts.


Ingredients for the dough

200 grams of semi whole grain wheat flour

50 grams of whole grain wheat flour

1 tablespoons of extra virgin olive oil

6 grams of fresh brewer’s yeast

Sea salt

130 grams of water

Ingredients for the filling

200 grams of champignon mushrooms

200 grams of pumpkin flesh or sweet potatoes

200 grams of soy yogurt

1 clove of garlic


1 cucumber

2 tomatoes

1 red onion

1 teaspoon of tamari sauce

1 ladle of broth

Extra virgin olive oil

Preparation of the pita

Dissolve the yeast in a little warm water taken from the total amount of water, pour it onto the flours. Also add the oil and mix, add the remaining water. Add the salt and knead, let the dough rest for a couple of hours.

Then form balls, let them rise for twenty minutes. Press the balls with your hand and roll them out with a rolling pin, forming discs of about twenty centimeters in diameter, let them rest for another half hour. Brush the discs with oil and place them, one at a time, in a previously heated non-stick or cast iron pan. Cook a couple of minutes on each side.

Preparation of the filling

Clean the mushrooms with a damp cloth and cut them into slices. Cut the squash into cubes. In a pan, brown the mushrooms in a drizzle of extra virgin olive oil, cook for five minutes, then add the pumpkin and broth, mix and cook for ten minutes. Finally pour a teaspoon of tamari sauce, stir and remove from the heat. Slice the tomatoes and onion. In a bowl, pour the yogurt, the cucumber cut into julienne strips, the minced garlic, a tablespoon of extra virgin olive oil and a teaspoon of vinegar, mix, the tzatziki sauce is ready.

Preparation of the pita gyros

On each disc of bread spread a little tzatziki sauce, distribute the pumpkin and mushroom filling, a few slices of raw onion and tomato. Wrap the pita and the pita gyros is ready… in a lighter and healthier version!

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