Tassel Ridge® Greek Beef Pockets


  • 2 cups plain yogurt
  • ½ English cucumber peeled and grated
  • 1 clove garlic minced
  • 1 Tbsp lemon juice
  • 4 tsp fresh dill chopped
  • 1 red bell pepper
  • 1 lb flank steak
  • 3 tsp salt
  • tsp black pepper
  • 4 pita breads cut in half so you can see pockets
  • 1 cup fresh spinach trimmed
  • 1 red onion thinly sliced
  • 1 cup feta cheese  crumbled


  1. Combine yogurt, cucumber, garlic, lemon juice, and dill in medium bowl. Mix well. Refrigerate until ready to serve. Preheat grill to medium-high heat. Place bell pepper on grill. Grill lightly. Remove from grill. Remove seeds and thinly slice. Season steak with salt and pepper. Grill about 7 minutes. Turn and grill another 7 minutes. Remove from grill. Allow to rest about 5 minutes before thinly slicing against the grain. Fill pita with bell pepper, steak, spinach, and onion. Top with feta and cucumber sauce (tzatziki). Serves 4–8.

Recipe Notes

Wine Recommendation: Tassel Ridge Candleglow® White or if you prefer a wine with more body Tassel Ridge Iowa Cuvée 220.

We have a choice of a dry or a sweet wine to pair with our Greek beef pockets which, incidentally, make a nice tailgating recipe. Candleglow® White is a dry, fruity white with pineapple, pear, melon, and apricot notes on the nose and palate and a finish that hints of green apple. This dry white is made from La Crescent, Brianna, and Edelweiss grapes grown in our Mahaska County vineyards. If you’d prefer a wine with a little more body, try Iowa Cuvée 220. It is a dry, light red with cherry fading to strawberry on the palate and a pleasant, slightly drying finish with light tannins. A blend of St. Croix, Marquette, and Frontenac grapes grown in our Mahaska County vineyards.