Greek gyros takes on a different form in Crete with skepasti, a local sandwich-style pita recipe that puts a spin on this popular street food. Instead of wrapping the ingredients in a single pita, Cretans use two crispy pita breads to create a stuffed sandwich filled with seasoned meat, fresh vegetables, and tzatziki sauce.
This Greek gyros variation appears on menus across Crete, where locals order it for a quick lunch or casual dinner with friends. You’ll find skepasti in street food spots from Chania (western Crete) to Sitia (eastern Crete), each adding its touch to this hearty meal.
Cretan gastronomy is an important, rich chapter of Greek cuisine. Did you know that the capital city of Crete, Heraklion, is officially listed as one of the top gastronomic cities worldwide by UNESCO?
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The Cretan Twist on Greek Gyros
Most people know Greek gyros as meat wrapped in a single pita with tomatoes, onions, and tzatziki. Cretan skepasti takes these familiar ingredients but serves them between two freshly made pita breads. The result? A crispy, grilled sandwich that keeps all the flavors of traditional Greek gyros while adding extra texture to the double pita.
A crispy, grilled sandwich that keeps all the flavors of traditional Greek gyros
What sets skepasti apart:
* Two pitas instead of one wrap-style serving
* Crispy exterior from grilling both pitas
* Option to add local Cretan graviera cheese
* Use of local herbs and spices in the meat marinade
* Generous portions that make a complete meal
Cretan skepasti often features minced mutton from local sheep
Traditional Fillings
While pork and chicken are popular in Greece, Cretan skepasti often features minced mutton from local sheep. Local cooks season the mutton with wild herbs picked from the Cretan mountains, creating a distinct flavor you won’t find elsewhere. The meat becomes tender and flavorful, complementing the crispy pita bread perfectly.
Make Your Own Skepasti at Home
Here’s a complete recipe for making authentic Cretan-style Greek gyros at home. The recipe includes both the pita bread and meat preparation. You can use pork loin as in our recipe, or try it with minced mutton for a more traditional Cretan taste.
Cooking Time: 2 hours
Serves: 2 portions
Ingredients
For the Pita Bread:
* 7g dried yeast (1 sachet)
* 250g lukewarm water
* 500g plain flour (or 400g plain flour + 100g whole grain flour), plus extra for dusting
* Extra virgin olive oil for greasing
For the Meat Filling:
* 500g pork loin or pancetta, cut into large pieces (or minced mutton for authentic Cretan style)
* 1 teaspoon sweet paprika
* 1 tablespoon dried oregano (or thyme)
* Salt and pepper to taste
* 2 tablespoons extra virgin olive oil
* 1 tablespoon red wine vinegar
For the Tzatziki Sauce:
* 1 small cucumber
* 200g strained yogurt
* 1 tablespoon extra virgin olive oil
* 1 tablespoon red wine vinegar
* 1 fat garlic clove, grated
* Pinch of salt
Additional Toppings:
* 1 large tomato, thinly sliced
* 1 onion, thinly sliced
* 100g shredded cheese (graviera, gouda, or cheddar) – optional
* 1 cup strained yogurt (alternative to tzatziki)
How to Make Skepasti
Make the Pita Bread:
1. Mix yeast with lukewarm water in a bowl. Stir gently to activate.
2. Add flour gradually to the yeast mixture until you have a firm dough that doesn’t stick to your hands.
3. Place dough in an olive oil-greased bowl. Cover with plastic wrap. Let rise for 30 minutes at room temperature.
Prepare the Meat:
1. Place meat in a bowl. Add paprika, oregano, salt, pepper, olive oil, and vinegar.
2. Mix with your hands to coat meat evenly with marinade.
3. Cover and let sit for 30 minutes.
Make Tzatziki Sauce:
1. Grate cucumber with skin on. Squeeze out water completely using your hands.
2. Mix cucumber with yogurt, olive oil, vinegar, garlic, and salt until creamy.
Cook the Pita:
1. Split dough into 4 pieces. Shape each into a ball.
2. On a floured surface, roll each ball into a thin round (1cm thick).
3. Place parchment paper between pitas to prevent sticking.
4. Heat a greased pan over medium heat. Cook each pita for 3 minutes per side until golden.
Cook the Meat:
1. Heat 1 teaspoon olive oil in a large pan over medium-high heat.
2. Cook meat until golden brown and tender.
3. Transfer to cutting board, and chop into small pieces.
4. Return meat to the pan, and cook for 5 more minutes until crispy.
Assemble Your Skepasti:
1. Spread tzatziki on one pita bread.
2. Layer meat, tomatoes, and onions.
3. Top with second pita bread.
4. Optional: Add cheese (Cretan graviera cheese or a melting cheese of your choice) and heat again until melted.
Skepasti makes a filling meal any time of day, perfect for sharing with friends and family.
Pro Tips for Perfect Skepasti
Pita Bread Tips:
* Keep water lukewarm, not hot – this helps the yeast work properly
* Let dough rise in a warm spot away from drafts
* Cook pitas on medium heat for even cooking without burning
* Use enough flour when rolling to prevent sticking
Meat Preparation:
* Cut meat pieces evenly for consistent cooking
* Don’t skip the marinating time – it makes the meat more tender
* Cook meat until crispy for better texture
Make It Your Own:
* Add grilled mushrooms for a vegetarian version
* Make extra pitas and freeze them for later use
* Serve with a cold beer, just like locals do
Common Questions
Q: Can I make the pita bread ahead of time?
A: Yes, make them up to 2 days ahead. Store in an airtight container.
Q: What’s the best meat substitute for a vegetarian version?
A: Grilled mushrooms or roasted vegetables work well.
Q: Can I freeze the pita bread?
A: Yes, freeze for up to 3 months. Reheat in a pan before using.
Bring Cretan Flavors Home
Whether you stick to the traditional Greek gyros filling or try the mushroom version, this pita recipe brings authentic Cretan street food to your kitchen. Skepasti makes a filling meal any time of day, perfect for sharing with friends and family.
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