-
-
My review
Greek Pita Pockets
0 made it |
0 reviews
| 1 photos
0
Saputo
"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."
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 382Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Notes:
- Use any kind of bulk sausage you prefer (Greek, lamb, or pork).
- Line pita with additional spinach leaves, if desired.