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Greek Pita Pockets

Cornerstone building brands, inc., together with its subsidiaries, designs, engineers, manufactures, markets, and installs external building products for.

Recipe Summary 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 | Cornerstone Building Brands Inc

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

⅔ cup Nikos® feta cheese crumbles

2 pitas, halved crosswise

Directions

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.

Use any kind of bulk sausage you prefer (Greek, lamb, or pork).

Line pita with additional spinach leaves, if desired.

Info | Cornerstone Building Brands Inc

prep: 15 mins cook: 10 mins total: 25 mins Servings: 4 Yield: 4 servings

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