Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In small bowl, stir together yogurt and lemon juice; set aside.

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  • 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.

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

382 calories; protein 21g; carbohydrates 23.4g; fat 23.4g; cholesterol 317.3mg; sodium 895.8mg. Full Nutrition
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