If you’ve ever tried Greek cuisine, then you’re probably familiar with the gyro – a delicious pita sandwich filled with juicy meat, vegetables, and a creamy tzatziki sauce. While most gyros are made with lamb, our recipe features a more budget-friendly version using ground beef. In this blog post, we’ll guide you through the step-by-step process of making the perfect ground beef gyros at home. Trust us, your taste buds will thank you!
Ingredients
- 2 pounds ground chicken
- 1 large onion, chopped
- 1 teaspoon pepper
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon crushed red pepper flakes
- 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 4 large eggs, lightly beaten
- 3 cups crumbled feta cheese
- 20 sheets phyllo dough (14×9-inch size)
- Cooking spray
Directions
- Preheat oven to 375°. In a large skillet, cook chicken and onion over medium-high heat 7-9 minutes or until chicken is no longer pink, breaking up meat into crumbles; drain. Stir in seasonings. Add spinach; cook and stir until liquid is evaporated. Transfer to a large bowl; cool slightly. Stir in beaten eggs and cheese.
- Layer 10 sheets of phyllo dough in a greased 13×9-in. baking dish, spritzing each with cooking spray. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread spinach mixture over phyllo. Top with remaining sheets of phyllo, spritzing each with cooking spray. Cut into 8 rectangles.
- Bake, uncovered, 35-40 minutes or until golden brown. If necessary, recut rectangles before serving.
Making gyros is all about putting the right ingredients together and assembling them into a tasty sandwich. While it may seem intimidating at first, this recipe is straightforward and easy to follow, and it results in a flavorful and authentic Greek dish that you’ll be proud to serve. Try it out and let us know what you think – happy cooking!
Nutrition Facts
- 1 piece: 442 calories
- 23g fat (8g saturated fat)
- 191mg cholesterol
- 921mg sodium
- 25g carbohydrate (3g sugars, 6g fiber)
- 35g protein
