Diva Tasting: Pita Pockets…

Greek Pita Pockets


½ Cup Greek-Style (thick) Unflavored Yogurt

1 Lemon, Juiced

4 Ounces Bulk Pork Sausage

1 Small Onion, Diced

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.

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