Greek Pita Pockets

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.