Saputo Recipe ★ Greek Pita Pockets

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.

Ingredients

• 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
• ⅓ cup Nikos® feta cheese crumbles
• 2 pitas, halved crosswise

Cooking Directions

1. In small bowl, stir together yogurt and lemon juice; set aside.
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.
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.
4. Stuff each pita half with feta-egg mixture. Serve immediately with lemon yogurt.

Nutrition Facts

• calories381.7
• carbohydrateContent23.4 g
• cholesterolContent317.3 mg
• fatContent23.4 g
• fiberContent3.2 g
• proteinContent21 g
• saturatedFatContent8.7 g
• sodiumContent895.8 mg
• sugarContent2.9 g