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Greek Pita Pockets

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"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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25 m servings 382 cals
Original recipe yields 4 servings


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  • Prep

  • Cook

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  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.


  • Cook's Notes:
  • Use any kind of bulk sausage you prefer (Greek, lamb, or pork).
  • Line pita with additional spinach leaves, if desired.

Nutrition Facts

Per Serving: 382 calories; 23.4 g fat; 23.4 g carbohydrates; 21 g protein; 317 mg cholesterol; 896 mg sodium. Full nutrition

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