Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
Yield: 4 servings
c. Greek-style (thick) unflavored yogurt
ounces bulk sausage (Greek, lamb or pork)
small onion, diced
c. Greek olives, diced
c. wild mushrooms, chopped
c. fresh baby spinach leaves, packed
c. feta cheese, crumbled
pitas halved crosswise
Juice of 1 lemon
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 onions, 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.
Line pita with additional spinach leaves, if desired.
Click here to read our Direct Supply Chain Disclosure