Healthy Greek Gyro Recipe

Healthy Greek Gyro Recipe
  • Prep Time
    10 min
  • Cook Time
    25 min
  • Total Time
    35 min
  • Yield
    6 servings

Whether you are a fan of Greek food or not, these healthy Greek gyros are delicious and could easily take up a spot on your family’s regular dinner rotation. You can put a Greek spin on them by serving them with a tzatziki (cucumber) sauce and pita bread, or you can serve it alone or with mayonnaise on a sandwich. And for cooking, you can bake it as a meatloaf, or for quicker cooking, the turkey mixture divides perfectly into twelve muffin cups.

Some kids like to enjoy this dish as a “turkey meatloaf” muffin or sliced in a pita with mayonnaise, and others enjoy it as a Greek salad. We cut the meat into bite-sized pieces, add some torn fresh spinach, feta, and cherry tomatoes, then top it with the tzatziki sauce.

And what could make these Healthy Greek Gyros, made with lean ground turkey and spinach, even more appealing? You can mix all of the ingredients for the meat mixture and freeze it to defrost and cook on another night. So when you have plenty of time to assemble meals, add this one to the list. When you’d like to serve the gyros, take the mixture out of the freezer two to three days prior so that it can defrost. Then all you have to do is shape it into a meatloaf form (or divide it into the muffin tin cups) and cook.


  • Ingredients for the Healthy Greek Gyro meat:
  • 1 pound of lean ground turkey
  • 10 ounces of frozen spinach, thawed and squeezed
  • 1 tablespoon grill seasoning
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon coriander
  • 1 teaspoon dried oregano
  • 2 pinches ground cinnamon
  • ½ cup crumbled feta cheese
  • Ingredients for the tzatziki sauce:
  • 1 cup plain Greek yogurt
  • ¼ cucumber, grated and pressed in a kitchen towel to remove extra moisture
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • ¾ teaspoon cumin
  • Optional ingredients for the gyro include:
  • Pita bread
  • Extra feta
  • Sliced tomatoes
  • Sliced cucumber
  • Romaine or spinach


Place all ingredients for the meat into a large bowl* and mix together. Shape into a loaf or divide evenly between 12 greased muffin cups. Bake at 425 F for about 25-30 minutes or until a meat thermometer inserted into the center registers 165 F. If using the muffin tins, cook for about 15 minutes or until a meat thermometer inserted into the center registers 165 F. While the turkey is cooking, make your tzatziki sauce.

Also, wrap the pitas in foil and place into the oven with your baking turkey for a few minutes to warm them up. When the turkey is done, slice it (or leave the muffins as is if you prefer).

*If you plan to freeze your meat mixture for cooking on another day, first label a gallon sized freezer bag with “Greek Gyro Meat,” the date, and “bake at 425 F 25-30 minutes or until 165 F.” If you plan to use the muffin tin, you would write “bake at 425 F 15 minutes or until 165 F.” Then add all ingredients to the bag and mix in the bag. Remove as much air as you can, and freeze it as flat as possible for quicker defrosting. It’s best to use the meal within three months. You may want to keep a list of all of your freezer meals on your freezer along with the original freezing date to help you keep track of the meals. As you use them, scratch them off of the list.

Tzatziki sauce instructions:

Mix all ingredients and refrigerate.

Gyro Assembly:

To assemble your gyro, add the sliced turkey into your pita. Then add any optional ingredients that you choose or others that your family would enjoy and top with tzatziki sauce.


  • If your ground turkey comes in a 1.25 pound package, you can use the whole package without adjusting the other ingredients.
  • If you don’t have grill seasoning on hand, adding salt and pepper to taste will work.

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