GREEK PITA POCKETS

Greek Pita Pockets image

Filled with sausage, onion, Greek olives, wild mushrooms, spinach leaves, and feta cheese, these Greek pita pockets are served with a delicious lemon yogurt. Shared credit: Wisconsin Milk Marketing Board, Inc.

Provided by Saputo

Categories Trusted Brands: Recipes and Tips

Time 25m

Yield 4

Number Of Ingredients 10

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Ingredients

½ cup Greek-style (thick) unflavored yogurt
1 lemon, juiced
4 ounces bulk pork sausage
1 small onion, diced
⅓ cup Greek olives, diced
¾ cup wild mushrooms, chopped
1 cup fresh baby spinach leaves, packed
6 eggs, beaten
⅔ cup Nikos® feta cheese crumbles
2 pitas, halved crosswise

Steps:

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 onion, 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.

Nutrition Facts : Calories 381.7 calories, Carbohydrate 23.4 g, Cholesterol 317.3 mg, Fat 23.4 g, Fiber 3.2 g, Protein 21 g, SaturatedFat 8.7 g, Sodium 895.8 mg, Sugar 2.9 g