1. What You Need

• Cooked, sliced gyros meat - (6 ounces Olympia Gold Label Gyros)
• Pita bread - (1) 7" Olympia Original Greek Pita
• Olive oil
• Tomato, thinly sliced for sandwich, wedged for plate
• Red onion, thinly sliced
• Tzatziki sauce - (2 to 3 tbsp. Olympia Tzatziki sauce)
• Greek olives
• Feta cheese - (3 to 4 small cubes feta cheese)
• French fries
• Flat-top grill or large non-stick skillet
• Parsley (optional)
• Cucumber (optional)
• Lemon wedge (optional)

1. Brush bread lightly with oil on both sides and grill until soft and slightly browned.

2. Lay pita flat on foodservice wrapping paper.

3. Add a good portion of gyros meat (about 6 oz.) down the middle of the pita bread.

4. Add 2-3 slices each of tomato and onion and two tablespoons of Tzatziki sauce.

5. Using the paper as a guide, roll the pita into a cone shape.

6. You are almost done. Add french fries and your gyros sandwich is ready to plate and serve.

• Use flat pita bread and not pocket bread. It will wrap easier and hold better.
• Don't skimp. The Gyros is known for its abundance so don't be afraid to pile it on.

The Gyros Plate is arranged somewhat differently depending on who is making it, but the ingredients are still basically the same as the Gyros Sandwhich. Here are two spins on the same theme.

1. Brush bread lightly with oil on both sides and grill until soft. Cut into quarters.

2. Place one serving of french fries down the center of the plate.

3. Place a good portion of gyros meat (about 8 oz.) atop bed of french fries.

4. Place quartered pita bread on one side of plate; tomatoes, onions, olives on the other.

5. Add a few small chunks of Feta around the plate, top meat with a healthy dollop of Tzatziki.

6. Optional: Garnish with small lemon wedges, cucumber, and parsley if desired.

1. Brush bread lightly with oil on both sides and grill until soft. Do not cut.

2. Place whole pita in the middle of the plate.

3. Place a good portion of gyros meat (about 8 oz.) atop pita.

4. Place one serving of french-fries alongside meat, keeping fries to one side of plate.

5. Place tomatoes, onions, and olives on remaining side.

6. Add a few small chunks of Feta around the plate, top meat with a healthy dollop of Tzatziki.

7. Optional: Garnish with small lemon wedges, cucumber, and parsley if desired.

• Use flat pita bread and not pocket bread. It will be better for folding and dipping.
• Again, don't skimp, especially with the gyros plate. If someone is ordering the gyros plate, it's probably for dinner and they will be expecting more than a sandwich.
• Dress it up. Take just a little extra time to arrange the food so it is visually appealing to your customers. That first glance at your gyros plate should wow them, the food will do the rest.
• Get creative. Try different arrangements for plate coverage and customer appeal. Remember, the meat is the star here so make sure it gets top billing.

• 1 teaspoon lemon pepper seasoning
• 1 teaspoon oregano
• 1/2 pound roasted turkey breast, cut into 1/4-inch cubes
• 1 - 8 ounce container plain yogurt, non-fat
• 1 medium cucumber, peeled, seeded and diced)
• 1/2 teaspoon garlic, minced
• 4 (6-inch) Olympia Pita pockets, cut in half
• 2 cups shredded lettuce
• 2 small tomatoes, sliced into 8 pieces
• 1 medium red onion, sliced into 8 pieces
• 8 Kalamata olives, pitted
• 8 pepperoncini peppers
• 8 tablespoons crumbled Feta cheese

1. In medium bowl, mix turkey, yogurt, cucumber, lemon pepper, and oregano. Cover mixture and refrigerate for at least 1 hour.

2. Fill each pita pocket with about 1/4 cup shredded lettuce.

3. Spoon an eighth of turkey/cucumber mixture into each pocket.

4. Add 1 slice tomato, 1 slice onion, 1 olive, 1 pepperoncini and 1 tbsp. feta per pocket.

• To save time, substitute 8 oz. Tzatziki sauce for yogurt, cucumber, and garlic.

You can put almost anything you want on pita and pop it in the oven for the perfect personal pizza. Or, you can whip up a bunch for your friends and wow them with your culinary expertise. This one will blow them away, and it's incredibly easy to make.

• (2 ) 7 " Olympia Original Greek Pita
• 6 tbsp. crumbled feta cheese
• 1 Roma tomato, sliced
• 2 tbsp. olive oil
• Black pepper
• 6 large basil leaves, sliced

1. Preheat oven to 350° F.

2. Place pita on non-stick baking sheet.

3. Top with feta cheese, tomato, black pepper and olive oil.

4. Put baking sheet on center oven rack for 15 minutes.

5. Remove pizzas, top with fresh basil.

6. Quarter each pizza and serve.

• Since oven temperatures vary, keep an eye on these. Check at 10 minutes to see how they are doing to avoid an overly crispy crust.

From the Athens on 4th Avenue, Tucson, Arizona, this homemade version of hummus is fast, easy, and oh-so tasty. We make this dish in 2 gallon batches as a special (it’s not on our regular menu) and we can hardly keep up with the orders.

• 6 cups cooked chick peas
• 1 cup extra virgin olive oil
• ½ cup fresh lemon juice
• 1 tsp. fresh garlic, minced
• 1 tsp. sea salt

Pulse until smooth in a food processor and serve with warm pita bread.