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  • Prep
    35 min
  • Total
    65 min
  • Servings

Turkey and Feta Gyro


For the meat mixture

  • 450 g (1 lb) ground turkey
  • 45 g (3 tbsp) red onion, finely chopped
  • 30 g ( 2 tbsp) garlic powder
  • 15 g (1 tbsp) dried oregano
  • 15 g (1 tbsp) fresh oregano leaves, chopped
  • 15 g (1 tbsp) fresh rosemary leaves, chopped
  • 30 mL (2 tbsp) fresh lemon juice
  • Salt and pepper, to taste

For the creamy Feta

  • 200 g (2 cups) Saputo Feta Shredded Cheese
  • 60 mL (¼ cup) 10% cream
  • 15 g (1 tbsp) fresh oregano leaves, chopped
  • 7 g (½ tbsp) garlic powder

To serve

  • 4 whole wheat pitas
  • 8 leaves romaine lettuce
  • 1 tomato, sliced
  • ¼ red onion, sliced
  • ½ cucumber, sliced
  • 50 g (½ cup) Saputo Feta Shredded Cheese
  • 1 table spoon of fresh mint


  1. Prepare a baking sheet with parchment paper. In a large bowl, combine all the ingredients for the meat mixture. Mix well, and form into sausage shaped patties, about 7.5 cm (3”) wide by 15 cm (6” long) by 1.5 cm (½”) thick. Lay them onto the baking sheet as you form them, then put them in the fridge to rest for 20 minutes.
  2. Meanwhile, make the Feta cream. Using an immersion blender or countertop blender, blend all of the ingredients together until smooth.
  3. Preheat oven to 190 oC (375 oF). Bake the gyro patties for 30 minutes, until an internal temperature of 73 oC (165 oF) is reached.
  4. To assemble the gyros, warm the pitas in the microwave for 10 seconds. Lay them out onto a work surface, and spread the feta cream into the center of each pita. Top with the sliced cucumber, romaine leaves, onion, garnish freshmint, gyro patties and tomatoes. Sprinkle the Saputo Feta shredded cheese over top, and close the pita. Enjoy immediately.