Greek Pita Pockets recipe

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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

Nutrition Info

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
servingSize: -
sodium: 895.8 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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 onion, 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.

  4. Stuff each pita half with feta-egg mixture. Serve immediately with lemon yogurt.

Recipe Yield

4 servings

Recipe Note

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.

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