📝 About This Recipe
Skepasti, which literally translates to 'covered,' is the crown jewel of Greek street food, reimagining the traditional gyro as a decadent, cheesy club sandwich. Two toasted pita breads act as the crust for a mountain of succulent meat, melting kefalotyri cheese, and a signature tangy sauce, all pressed together until golden and crispy. It is a communal, soul-satisfying feast that brings the vibrant energy of an Athenian grill house right into your kitchen.
🥗 Ingredients
The Meat and Marinade
- 500 grams Pork neck or Chicken thigh (thinly sliced into small strips)
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Dried Greek oregano (rubbed between palms to release oils)
- 2 cloves Garlic (minced)
- 1 teaspoon Smoked paprika
The 'Skepasti' Sauce
- 1/2 cup Greek yogurt (full fat)
- 1/2 cup Mayonnaise (high quality)
- 2 tablespoons Yellow mustard
- 1 teaspoon Honey
- 1/2 teaspoon Sweet paprika
Assembly and Fillings
- 4 pieces Greek Pita Bread (large, pocketless variety)
- 200 grams Kefalotyri or Gouda cheese (thinly sliced or shredded)
- 1 large Tomato (thinly sliced)
- 1/2 small Red onion (thinly sliced into half-moons)
- 2 handfuls French fries (fried until crispy and salted)
👨🍳 Instructions
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1
In a medium bowl, whisk together the olive oil, oregano, minced garlic, smoked paprika, salt, and pepper. Toss the meat strips in the marinade until well-coated and let sit for at least 15 minutes.
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2
While the meat marinates, prepare the signature sauce by combining the yogurt, mayonnaise, mustard, honey, and sweet paprika in a small bowl. Stir until smooth and refrigerate until needed.
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3
Heat a large heavy-bottomed skillet or griddle over high heat. Once smoking slightly, add the meat in a single layer. Cook for 5-7 minutes, stirring occasionally, until deeply browned and slightly charred at the edges.
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4
Remove the meat from the pan and set aside. Wipe the pan clean with a paper towel; you'll use it to toast the sandwiches later.
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5
Lightly brush both sides of each pita bread with a little olive oil. Quickly warm them in the pan for 30 seconds per side just to make them pliable.
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6
Start the assembly: Place two pitas on a clean work surface. These will be your bottom layers.
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7
Spread a generous tablespoon of the prepared sauce over each bottom pita. Add a layer of cheese slices to ensure the meat 'sticks' to the bread.
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8
Divide the cooked meat evenly between the two pitas. Top the meat with sliced tomatoes, red onions, and a handful of crispy French fries.
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9
Add another layer of cheese over the fillings. This acts as the 'glue' for the top pita.
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10
Spread sauce on one side of the remaining two pitas and place them sauce-side down on top of the fillings, pressing down firmly with your hand.
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11
Place the assembled sandwiches back into the skillet over medium heat. Place a heavy lid or another heavy pan on top of the sandwiches to press them down (Weighting them is key for a true Skepasti).
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12
Cook for 2-3 minutes per side, flipping carefully with a large spatula, until the pita is golden brown and the cheese has completely melted.
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13
Transfer to a cutting board and let rest for 1 minute so the cheese sets slightly.
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14
Using a sharp knife, cut each Skepasti into 4 triangles (crosswise) just like a club sandwich.
💡 Chef's Tips
For the most authentic flavor, use Kefalotyri cheese; it has a salty, tangy kick that stands up to the meat. Always include French fries inside the sandwich; it's the Greek way and adds essential texture. Don't overfill the sandwich near the edges, or the fillings will fall out when you flip it. If you don't have a heavy press, use a cast-iron skillet to weigh down the Skepasti while it toasts. If using chicken, ensure you use thighs rather than breasts for a juicier, street-food style result.
🍽️ Serving Suggestions
Serve with an extra side of the Skepasti sauce for dipping the edges. Pair with a cold, crisp Greek lager or a glass of chilled Retsina wine. A side of spicy pickled peppers (peperoncini) provides a great vinegar cut to the richness. Serve alongside a simple Greek salad of cucumber and kalamata olives to freshen the palate.