Potato Feta Gyros
(recipe from Pam Anderson’s Cook without a Book: Meatless Meals)
- 1 cup plain 2% Greek yogurt (I used 0%)
- 1 medium hothouse (seedless) cucumber, grated and squeezed dry
- 9 clove garlic–8 whole, 1 minced
- 2 teaspoons plus 2 tablespoons olive oil
- 2 teaspoon fresh lemon juice
- Salt and ground black pepper
- 3/4 lb small red potatoes
- 1 cup crumbled feta cheese
- 1/4 medium red onion, finely diced
- 4 pita breads, preferably pocketless
- 2 cup shredded romaine lettuce hearts
- 1 cup finely diced tomatoes, lightly salted
Adjust an oven rack to the lower-middle position and preheat the oven to 350°F.
Combine the yogurt, cucumber, minced garlic, 2 teaspoons of the oil, the lemon juice, and a generous sprinkling of salt and pepper in a medium bowl; set aside.
Combine the potatoes with water to cover in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until tender, 15 to 20 minutes.
Meanwhile, place the remaining 8 garlic cloves and remaining 2 tablespoons oil in a small skillet. Turn the heat to medium-low and cook the garlic, turning, until golden, about 5 minutes.
Drain the potatoes, reserving 1/4 cup of the potato cooking water, and return the potatoes to the pot. Add the garlic and its oil, the cheese, and onion and mash with a fork, adding some of the reserved potato water if necessary, to make lumpy mashed potatoes. Cover and keep warm.
Wrap the pitas in foil and heat in the oven until warm, about 10 minutes.
To assemble, spread each pita with about 2 tablespoons of cucumber-yogurt sauce. Divide half the lettuce and tomatoes among the sandwiches and top each with one-fourth of the potato mixture. Divide the remaining yogurt sauce, lettuce, and tomatoes among the sandwiches. Wrap and serve.