Greek Pita Pockets
Main Ingredients: Vegetables
Yield: 4 servings
Photo And Recipe Courtesy Of Wisconsin Milk Marketing Board, Inc.
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- Prep
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- Total
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- Serving
- 4
Ingredients
- 1/2 Cup Greek-style (thick) unflavored yogurt
- 4 Ounce bulk sausage (Greek, lamb or pork)
- 1 small onion, diced
- 1/3 Cup Greek olives, diced
- 3/4 Cup wild mushrooms, chopped
- 1 Cup fresh baby spinach leaves, packed
- 6 eggs beaten
- 2/3 Cup feta cheese, crumbled
- 2 pitas halved crosswise
- Juice of 1 lemon
Directions
- 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.
