Preheat the oven to 400 degrees and prepare a baking sheet with foil or use a non-stick baking sheet. Thoroughly rinse produce and pat dry. Stem and finely chop the dill. Dice half of the Persian cucumber and chop the other half into rounds. Cut tomato into half-moon slices. Halve lemon. Mince garlic and divide in two. Peel and slice onion into rounds.

In a mixing bowl, combine ground turkey, gyro spice blend, and half the garlic. Season with a pinch of salt and pepper.

Form the turkey mixture into a 1" thick, rectangle-shaped kofta loaf. Place the kofta on the prepared baking sheet and bake for 20-25 minutes, or until firm and a minimum internal temperature of 165 degrees is reached. Allow to rest for 5 minutes before slicing into ¼" thick slices.

In a mixing bowl, combine Greek yogurt, half the feta cheese (reserving remaining for garnish), half the garlic, half the dill, diced cucumber, juice of half the lemon, and a pinch of salt and pepper. Stir until combined. Place tzatziki in refrigerator to chill before serving.

Wrap pitas in foil and place the packet in warm oven just before serving for 3-5 minutes, just until warmed through. In a separate mixing bowl, combine onion slices with remaining dill (reserving a pinch for garnish), juice of remaining lemon half, and 2 tsp. olive oil. Stir to coat and add a pinch of salt and pepper.

Place two warmed pita flatbreads on a plate. Top pitas with half the sliced kofta, divided among two pitas. Garnish with tomato and cucumber slices. Add marinated onions. Add a dollop of tzatziki sauce. Garnish with remaining dill, remaining feta cheese, and a crack of fresh black pepper.