Recipe: Potato Feta Gyros

I was looking for something healthy to make John and I last weekend and consulted my Archive of Bookmarks (it’s getting out of control). I found Shutterbean’s Potato Feta Gyros and headed out to get ingredients! I got the potatoes at the Somerville Winter Farmers Market and the rest at Trader Joe’s.

(Sidenote: I love Shutterbean’s blog. She is hip, funny, creative, super sweet. And she loves Oregon. Also, I am addicted to her and Joy the Baker’s podcast on Homefries. I look forward to it weekly and it always makes my day.)

Shutterbean’s Potato Feta Gyros
(my recipe makes 4 servings, nutritional info below!)
4 medium sized white potatoes, washed and boiled
1 tomato, sliced thinly
1/3 red onion, sliced thinly
4 flatbreads/gyros/pitas/what have you
1 tsp. crushed or minced garlic
1 tbsp. parsley, chopped finely
4 oz. crumbled feta cheese
1 tsp. crushed red pepper
Salt and pepper to taste

For the cucumber yogurt sauce:
1 cup greek yogurt
1/3 cucumber, grated
1 tsp. crushed or minced garlic
1 tbsp. lemon juice
1 tsp. lemon zest
Salt and pepper to taste

To start, wash, halve, and boil the potatoes until fork tender. This should take about 20 or so minutes.


Pro Tip: “Fork tender” is legit – using a knife will slice your potatoes no matter their doneness because it’s sharp, using a fork (which is duller) will ensure a correct read on potato readiness.

While the potatoes are cooking, prepare your toppings! Thinly slice the tomato and red onion. Also, make the cucumber yogurt sauce. It’s super simple. Just thoroughly mix together the yogurt, cucumber, lemon juice and zest, salt, and pepper.


When the potatoes are just about done, ready a bowl with all the mix-ins (feta, parsley, garlic, crushed red pepper, salt and pepper):


When the potatoes are done dry them off a bit and mash them into your mixture. Taste for seasoning and adjust as needed.


Create an assembly area to put these gyros together.


I layered my gyros as follows: cucumber yogurt sauce, tomatoes, onion, and the potatoes.


These were really yummy. Hearty, healthy, filling, and fresh. John loved them too (he’s never the first to admit how much he loves a vegetarian meal).

Nutritional Information:
(calculated using the Lose It iPhone app)


This is for 1 gyro. We had 2 each.

346 calories
7.4g fat
600mg sodium
56.2g carbohydrates
4.1g fiber
5g sugar
13.8g protein

Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

17 thoughts

  1. I make tzaziki from time to time (the Greek yogurt sauce). Dill is a really nice addition to it if you ever decide to play around with the recipe.

      1. Sweet!

        Oh, and I made my layer dip but served it cold yesterday instead of warmed up and I think it was actually better. Thanks for the tip from your other blog entry!

        1. Tried it! Subbing sweet potatoes is definitely tasty, but I think the recipe would rock even more with white potatoes as is. I should’ve known. :)

          Thanks for sharing!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s