Skip to Content
  • Prep Time
  • Cook Time
  • Servings

Greek Pita Pockets

Main Ingredients: Vegetables

Yield: 4 servings

Photo And Recipe Courtesy Of Wisconsin Milk Marketing Board, Inc.


  • 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


  1. In small bowl, stir together yogurt and lemon juice; set aside.
  2. 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.
  3. 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.
  4. Line pita with additional spinach leaves, if desired.

Nikos® Products Used in this Recipe:

Where To Buy

Cheese Cards

Retailer Request