Greek, Mediterranean, Spring, Summer, 30 Minutes or Less, Entrées, Sandwiches
Greek-style (thick) unflavored yogurt
bulk sausage (Greek, lamb or pork)
small onion, diced
Greek olives, diced
wild mushrooms, chopped
fresh baby spinach leaves, packed
feta cheese, crumbled
pitas halved crosswise
Juice of 1 lemon
In small bowl, stir together yogurt and lemon juice; set aside.
In nonstick skillet over medium-high heat, cook sausage, stirring frequently and crumbling for 2 minutes. Add onions, olives and mushrooms; cook 4 minutes more.
Add spinach leaves and cook until wilted and sausage is fully cooked, about 1 to 3 minutes. Add eggs and cook, stirring constantly until almost dry. Remove from heat and stir in feta. Stuff each pita half with feta-egg mixture. Serve immediately with lemon yogurt.
Line pita with additional spinach leaves, if desired.