Psari se Pita (Ψάρι σε Πίτα) is fish in pita, and the model description sharpens it: grilled fish in a pita wrap. This is the coastal answer to the meat gyro, the same flatbread-wrap format turned over to the catch instead of pork or chicken. It belongs to Greece's coastline, where grilled fish is the default protein, and its whole appeal is clean, smoky fish kept light inside soft bread.
The build is a wrap, assembled hot. Fish, often a firm white fillet or small whole fish boned out, is grilled over high heat so the outside chars lightly and the flesh stays just-cooked and flaking. A soft pita is warmed on the same grill until pliable and faintly toasted. Then the wrap goes together fast: fish on bread, a bright sauce, usually a yogurt-and-cucumber tzatziki or a lemon-oil dressing, then crisp raw vegetables, tomato, onion, sometimes lettuce or a few leaves of herb. Roll tight, eat at once. Good execution is mostly about not overcooking the fish and not drowning it. The fillet should be moist and just set, with real grill smoke on it, not steamed gray or dried to cotton. The pita must be warm and supple so it folds without cracking and does not go cold and stiff around the fish. Acid is the pivot: a squeeze of lemon or a sharp tzatziki keeps the fish clean and lifts it. Sloppy execution is overcooked, fishy-tasting protein, a cold cracking pita, a wrap so wet it falls apart in two bites, or a heavy sauce that smothers the smoke entirely.
How it shifts follows the coast and the boat. The species changes with what is fresh, a firm meaty fish grills and wraps differently than a delicate one, and good cooks adjust the char accordingly. Some versions stay austere, fish, lemon, raw onion, a little oil; others build it up toward a full souvlaki-style wrap with chips tucked inside, tomato, and a generous tzatziki. Fried rather than grilled fish is a common variant that reads richer and crunchier and pulls it away from the lean grilled original. The related shellfish-in-pita wraps belong to the same coastal family and deserve their own article rather than being crowded in here. Held to its definition, Psari se Pita works when the fish is grilled with restraint, the pita is warm and supple, and a sharp acid keeps the whole thing bright.