Open faced mediterranean pita sandwich

This open faced mediterranean pita sandwich is an easy, tasty sandwich that comes together in minutes.  It’s perfect for summer alfresco dining or an easy lunch that’s packed with fresh vegetables, hummus and tasty pesto. 

Open faced mediterranean pita sandwich | Green Valley Kitchen

You start by topping a fresh pita with a little hummus and pesto.  Next, layer on baby spinach, sweet cherry tomatoes, sliced kalamata olives, salty feta and creamy avocados.  This tasty combination of mediterranean ingredients makes a great filling – just fold the pita in half (like a taco) and you’re ready to eat.
I like pita bread but I seem to have difficulty splitting and stuffing it for a sandwich.  It always seem to break apart and I find it hard to evenly distribute the ingredients in the pita.  Eating a pita open faced solves these problems.  You just layer on your ingredients and then fold in half and eat.

Open faced mediterranean pita sandwich | Green Valley Kitchen

I made a pesto using spinach and olives, to echo the ingredients in the sandwich.  The pesto is layered over the hummus and makes a flavorful spread that is the base of your sandwich.  To finish the sandwich you layer the rest of the ingredients over the hummus and pesto.

It’s important to use soft, fresh pita for this sandwich – which will be flexible and easy to fold in half.  You could also use flat bread or naan, which are becoming easier to find at the supermarkets these days.

Open faced mediterranean pita sandwich | Green Valley Kitchen


Open faced mediterranean pita sandwich

A tasty, easy open faced mediterranean pita sandwich. Perfect for alfresco summer dining – it’s like eating a salad with pita and hummus – all at the same time.

  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 2 1x




  • 2 pita breads
  • 4 tbs hummus
  • 2 tbs pesto – see ingredients below for homemade pesto
  • 1/2 cup baby spinach – roughly chopped
  • 8 to 10 cherry tomatoes – sliced in half
  • 8 to 10 kalamata olives – roughly chopped
  • 3 tbs feta – crumbled
  • 1/2 avocado – diced


  • 1 cup of spinach
  • 2 tbs pignoli nuts
  • 1 small garlic clove – peeled and roughly chopped
  • 3 tbs olive oil
  • 1/4 cup of parmesan cheese
  • 6 kalamata olives
  • 6 twists of fresh pepper from a pepper mill.


  1. Make fresh pesto by blending all ingredients in a food processor. I used a small/mini food processor.
  2. Spread hummus then pesto on each pita. You are not opening/splitting the pita, you are spreading the ingredients on one side of the pita.
  3. Layer spinach, cherry tomates, olives, feta and avocado on top of each pita.
  4. To eat, fold in half and enjoy.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!




Never Miss a Recipe
from Green Valley Kitchen!

16 comments on “Open faced mediterranean pita sandwich


    YUM! You have so many of my favorite flavors going on here…pesto, hummus, fresh vegetables… You’ve inspired me to pull out my food processor. I’m definitely needing this sandwich in my life! Thank you for sharing!

    1. Geraldine Post author

      Thanks, Annie – Isn’t it funny how we have to be motivated to pull out the food processor. Mine lives in the bottom of a cabinet most of the time :).

  2. Izzy

    Mediterranean food is perfect summertime food! It has been so hot here lately and I would love to eat these open faced pitas for lunch everyday! Love that you added avocado 🙂

  3. Cheyanne @ No Spoon Necessary

    What is it about open faced sammie that just makes them SO much better?? I love that you did this with a pita! Kinda like a pita pizza meets a sandwich- genius! And you added some of my all time favorites- hummus, pesto, spinach, tomatoes, feta AND avocados! Swooning! This looks delish! Thanks for sharing♡

    1. Geraldine Post author

      Thanks so much, Cheyanne! I’m with you on the open faced sandwiches – they really work great. All the ingredients are my faves too – I put them in salads all the time so I thought it was about time to add them to a sandwich!

  4. Traci | Vanilla And Bean

    Such a hearty, nourishing and tasty lunch or snack! I could see these cut into 6-8 wedges and served as appetizers too! All my favorites are in this pita! I’ve been thinking about making homemade pita lately as all I can seem to find at the store is, like you said, dry and crumbly. Naan is good, but I don’t like it as much as pita…. looks like I have my work cut out for me! HA! Can’t wait to whip this up, Geraldine! Loooove that last close up! So sharp.. like I just wanna take a bite!!

    1. Geraldine Post author

      Wow – definitely do the homemade pita, Traci – I’d love to see your results. Finding fresh pita is tough. I’ve had a lot of luck with Whole Foods – they carry a local line that’s really good and soft.

  5. CakePants

    I just saw this on Instagram and had to come take a look! This looks so fresh and flavorful – what a great lunch option! I’ve been stuck in a bit of a lunch rut, so this will be a lovely change of pace. I love the hummus + pesto combo!

    1. Geraldine Post author

      Thanks – I hate being stuck in a lunch rut, too – though it happens often. So this is definitely a good one to shake things up a bit!


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating