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Greek Pita Pockets

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Recipe Summary Greek Pita Pockets

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.

Ingredients | Darts Scoring Board

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

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 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.

Use any kind of bulk sausage you prefer (Greek, lamb, or pork).

Line pita with additional spinach leaves, if desired.

Info | Darts Scoring Board

prep: 15 mins cook: 10 mins total: 25 mins Servings: 4 Yield: 4 servings

TAG : Greek Pita Pockets

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