For the spicy feta-topped wedges:

• 4 medium potatoes (cut into thick wedges)
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 1/4 teaspoon red pepper flakes

For the Greek meatballs (keftedes):

• 1 lb ground beef or lamb
• 1/4 cup grated onion
• 2 garlic cloves (minced)
• 1/4 cup breadcrumbs
• 1 egg
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Olive oil for frying or baking

For the tzatziki:

• 1 cup Greek yogurt
• 1/2 cucumber (grated and squeezed dry)
• 1 garlic clove (minced)
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 tablespoon chopped fresh dill or mint
• Salt to taste

For the toasted pitta:

• 4 pita breads
• 1 tablespoon olive oil
• Pinch of salt and oregano