Latest Dish Menu Greek Pita Pockets :: Popular Recipes

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Greek Pita Pockets

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

Ingredients :

1/2 cup Greek-style (thick) unflavored yogurt
1 lemon, juiced
four ounces bulk beef sausage
1 small onion, diced
1/three cup Greek olives, diced
three/four cup wild mushrooms, chopped
1 cup clean baby spinach leaves, packed
6 eggs, beaten
2/three cup Nikos® feta cheese crumbles
2 pitas, halved crosswise

Instructions :

Prep : 15M	Cook : 4M	Ready in : 25M

In small bowl, stir together yogurt and lemon juice; set apart.
In nonstick skillet over medium-high warmth, cook dinner sausage, stirring regularly and crumbling for 2 minutes. Add onion, olives, and mushrooms; prepare dinner four minutes extra.
Add spinach leaves and cook until wilted and sausage is fully cooked, approximately 1 to three mins. Add eggs and cook dinner, stirring continuously until almost dry. Remove from warmth and stir in feta.
Stuff each pita half of with feta-egg mixture. Serve right now with lemon yogurt.

Notes :

Use any kind of bulk sausage you decide upon (Greek, lamb, or beef).
Line pita with additional spinach leaves, if favored.

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