eCook Meal
Greek Mushroom Pita Pocket
with green bell pepper, yoghurt & olives, and fresh oregano
Mix it, fry it, fill it and chow down! Toasty pita pockets are smeared with a coconut yoghurt and olive mixture, then filled to the brim with oregano-fried peppers and mushrooms, and finished off with slivers of pickled red onions. Is your mouth watering yet, Chef?
Serving guide
Choose your portion size.
IN A PICKLE
In a bowl, combine the vinegar, 5ml of a sweetener of choice, and 10ml of water. Add the sliced onion and set aside to pickle.
GO GREEK!
In a bowl, combine the yoghurt, the grated Cucumber, ½ the chopped oregano, the chopped olives, seasoning, and a drizzle of olive oil. Set aside.
PEPPY MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped mushrooms and the pepper strips. Fry for 4-5 minutes until soft and browned, shifting occasionally. Add the dried Oregano, the grated garlic and fry for 1-2 minutes until fragrant. Remove from the heat and season.
PITA POCKETS
Place a clean pan over medium-high heat. When hot, warm the pitas for about 1-2 minutes per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. Cut in half to create two pockets. Drain the pickling liquid from the onion.
LOAD ‘EM UP!
Smear the inside of the pita pockets with the yoghurt & olive mixture. Load with the mushies & pepper mix, the shredded leaves, the pickled onion (to taste), and the remaining Oregano. Serve any remaining fillings on the side as a salad. Time to feast, Chef!
IN A PICKLE
In a bowl, combine the vinegar, 10ml of a sweetener of choice, and 20ml of water. Add the sliced onion and set aside to pickle.
GO GREEK!
In a bowl, combine the yoghurt, the grated Cucumber, ½ the chopped oregano, the chopped olives, seasoning, and a drizzle of olive oil. Set aside.
PEPPY MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped mushrooms and the pepper strips. Fry for 4-5 minutes until soft and browned, shifting occasionally. Add the dried Oregano, the grated garlic and fry for 1-2 minutes until fragrant. Remove from the heat and season.
PITA POCKETS
Place a clean pan over medium-high heat. When hot, warm the pitas for about 1-2 minutes per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. Cut in half to create two pockets. Drain the pickling liquid from the onion.
LOAD ‘EM UP!
Smear the inside of the pita pockets with the yoghurt & olive mixture. Load with the mushies & pepper mix, the shredded leaves, the pickled onion (to taste), and the remaining Oregano. Serve any remaining fillings on the side as a salad. Time to feast, Chef!
IN A PICKLE
In a bowl, combine the vinegar, 15ml of a sweetener of choice, and 30ml of water. Add the sliced onion and set aside to pickle.
GO GREEK!
In a bowl, combine the yoghurt, the grated Cucumber, ½ the chopped oregano, the chopped olives, seasoning, and a drizzle of olive oil. Set aside.
PEPPY MUSHIES
Place a large pan over medium-high heat with a drizzle of oil. When hot, add the chopped mushrooms and the pepper strips. Fry for 5-6 minutes until soft and browned, shifting occasionally. Add the dried Oregano, the grated garlic and fry for 1-2 minutes until fragrant. Remove from the heat and season.
PITA POCKETS
Place a clean pan over medium-high heat. When hot, warm the pitas for about 1-2 minutes per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. Cut in half to create two pockets. Drain the pickling liquid from the onion.
LOAD ‘EM UP!
Smear the inside of the pita pockets with the yoghurt & olive mixture. Load with the mushies & pepper mix, the shredded leaves, the pickled onion (to taste), and the remaining Oregano. Serve any remaining fillings on the side as a salad. Time to feast, Chef!
IN A PICKLE
In a bowl, combine the vinegar, 20ml of a sweetener of choice, and 40ml of water. Add the sliced onion and set aside to pickle.
GO GREEK!
In a bowl, combine the yoghurt, the grated Cucumber, ½ the chopped oregano, the chopped olives, seasoning, and a drizzle of olive oil. Set aside.
PEPPY MUSHIES
Place a large pan over medium-high heat with a drizzle of oil. When hot, add the chopped mushrooms and the pepper strips. Fry for 5-7 minutes until soft and browned, shifting occasionally. Add the dried Oregano, the grated garlic and fry for 1-2 minutes until fragrant. Remove from the heat and season.
PITA POCKETS
Place a clean pan over medium-high heat. When hot, warm the pitas for about 1-2 minutes per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. Cut in half to create two pockets. Drain the pickling liquid from the onion.
LOAD ‘EM UP!
Smear the inside of the pita pockets with the yoghurt & olive mixture. Load with the mushies & pepper mix, the shredded leaves, the pickled onion (to taste), and the remaining Oregano. Serve any remaining fillings on the side as a salad. Time to feast, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R156.95
for 4 servings · R39.24 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Coconut Yoghurt needs 125 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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Pita Breads needs 4Wholewheat Pita Breads 6 pk R42.99 · whole pack (size can't be divided)R42.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Red Onion needs 1Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Fresh Oregano needs 10 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Pitted Kalamata Olives needs 80 gKalamata Olives 825 g 825 g at R149.99 · 10% of packR14.54
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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White Wine Vinegar needs 60 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
Not in the Woolies basket — source these elsewhere:
- Mixed Exotic Mushrooms
- Dried Oregano
- Green Bell Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Greek Mushroom Pita Pocket?
The preparation time for Greek Mushroom Pita Pocket with green bell pepper, yoghurt & olives, and fresh oregano is between 20 and 35 minutes.
What is the total time required to make Greek Mushroom Pita Pocket with green bell pepper, yoghurt & olives, and fresh oregano?
The total time required to make Greek Mushroom Pita Pocket with green bell pepper, yoghurt & olives, and fresh oregano is between 30 and 45 minutes.
How many servings does Greek Mushroom Pita Pocket provide?
4 servings
What are the main ingredients in Greek Mushroom Pita Pocket?
Coconut Yoghurt, Cucumber, Dried Oregano, Garlic, Green Bell Pepper, Green Leaves, Mixed Exotic Mushrooms, Oregano, Pita Bread, Pitted Kalamata Olives, Red Onion, White Wine Vinegar
What is the nutritional information of Greek Mushroom Pita Pocket?
Calories: 465, Carbs: 82 grams, Fat: grams, Protein: 16.7 grams, Sugar: 13.9 grams, Salt: 689 grams
How do I prepare Greek Mushroom Pita Pocket?
PITA POCKETS: Place a clean pan over medium-high heat. When hot, warm the pitas for about 1-2 minutes per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds. Cut in half to create two pockets. Drain the pickling liquid from the onion. IN A PICKLE: In a bowl, combine the vinegar, 10ml of a sweetener of choice, and 20ml of water. Add the sliced onion and set aside to pickle. LOAD ‘EM UP!: Smear the inside of the pita pockets with the yoghurt & olive mixture. Load with the mushies & pepper mix, the shredded leaves, the pickled onion (to taste), and the remaining oregano. Serve any remaining fillings on the side as a salad. Time to feast, Chef! PEPPY MUSHIES: Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped mushrooms and the pepper strips. Fry for 4-5 minutes until soft and browned, shifting occasionally. Add the dried oregano, the grated garlic and fry for 1-2 minutes until fragrant. Remove from the heat and season. GO GREEK!: In a bowl, combine the yoghurt, the grated cucumber, ½ the chopped oregano, the chopped olives, seasoning, and a drizzle of olive oil. Set aside.
What should be prepared from my kitchen to make Greek Mushroom Pita Pocket?
Coconut Yoghurt, Cucumber, Dried Oregano, Garlic, Green Bell Pepper, Green Leaves, Mixed Exotic Mushrooms, Oregano, Pita Bread, Pitted Kalamata Olives, Red Onion, White Wine Vinegar
How many calories does Greek Mushroom Pita Pocket have?
465 calories
How much fat content does Greek Mushroom Pita Pocket have?
grams