Greek Pita Pockets
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
1 Cup Feta Cheese Crumbles
2 Pitas, Halved Crosswise
Step 1 In small bowl, stir together yogurt and lemon juice; set aside.
Step 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.
Step 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.
Step 4 Stuff each pita half with feta-egg mixture. Serve immediately with lemon yogurt. Serves 2-4.