Greek Beef Crumble Pita Pocket Recipe

Recipe created by: Cherry Creek School District 5

Whole grain pita pocket filled with seasoned beef crumbles, a creamy yogurt sauce and topped with fresh diced tomatoes and cucumbers.


Serving Amount – 38 servings

38 Servings


5 lbs.

AdvancePierre® Beef Crumble, 10000097370
1 CupOnion, diced
1 Tbsp.Garlic Powder
1 Tbsp.Oregano, dried
1 tsp.Paprika
1 tsp.Black Pepper
4 CupsWater
¼ CupOil
4 lbs.Tomatoes, diced
38 eachCucumber, peeled and diced
38 eachWhole Wheat Pita Bread
4 CupsPlain Yogurt, low fat
1 Tbsp.Lemon Juice
½ tsp.Salt
1 tsp.Sugar

72 hrs. Before Service

  1. Thaw beef crumbles in cooler

24 hrs. Before Service

  1. Measure garlic, oregano, paprika and black pepper and thoroughly mix together.  Store in a covered labeled container.
  2. Peel and dice cucumbers.
  3. Dice tomatoes then mix together with the cucumbers.  Store in a covered and labeled container in the cooler.
  4. Dice onion and store in a covered and labeled container in the cooler.
  5. Whist together yogurt, lemon, salt and sugar.  Store in a covered and labeled container in the cooler.

Day of service

  1. Heat oil in tilt skillet over medium heat.
  2. Saute onions for 5-7 minutes, until soft and translucent.
  3. Add seasoning mixture and cook for 1 minute.
  4. Add Beef Crumbles and stir to combine with spices.
  5. Add water and bring to a boil.
  6. Reduce to a simmer and cook until the liquid had reduced 80% and the meat reached 165°F.
  7. Cut pita bread in half.


  1. Fill each pita bread half with a #10 scoop of beef.
  2. Top with 2 Tbsp. of the yogurt sauce (or you can portion on the side).
  3. Add 2 Tbsp. of the cucumber-tomato mixture then serve.
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