Inspired by the vibrant flavours of Greece, Helena Moursellas’ pork and feta meatball gyros are a fresh and satisfying take on a family favourite. Wrapped in soft homemade yoghurt flatbreads and seasoned with Maldon Sea Salt, they’re packed with savoury goodness, creamy feta and plenty of texture. Perfect for casual entertaining or a relaxed weeknight dinner.
- To make the flatbread, place the flour, baking powder, oregano leaves and one tablespoon Maldon Sea Salt flakes in a large bowl and mix to combine. Make a well in the center and add the yoghurt, mix with a wooden spoon until a dough forms.
- Place the dough onto a clean work surface and dust with a little extra flour. Knead the dough for 5-8 minutes until the dough comes together, then divide into 8 equal pieces.
- Dust a rolling pin with flour and roll the pieces of dough out into small circles (about 14 cm in diameter). Place a frying pan over medium heat, drizzle the pan with oil and cook pita bread for 3-4 minutes on each side or until lightly charred. Repeat with remaining flatbread and place into a warm oven until ready to serve.
- Meanwhile in a large bowl combine pork mince, feta, herbs, onion, egg, flour, dried oregano and 1 tablespoon Maldon Sea Salt flakes. Mix until well combined.
- Roll 1 tablespoon of mixture into meatballs and repeat with the remaining mince.
- Heat a large fry pan over medium heat, add olive oil and shallow fry meatballs, turning occasionally, for 10 minutes, or until golden brown.
- To assemble, spread the flatbread with tzatziki, pork & feta meatballs, sliced tomatoes, onion and extra oregano leaves.
Recipe by Helena Moursellas
