Greek Pita Pockets

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 4 servings


  • 1/2 c. Greek-style (thick) unflavored yogurt &nbsp;
  • 4 ounces bulk sausage (Greek, lamb or pork) &nbsp;
  • 1 small onion, diced
  • 1/3 c. Greek olives, diced &nbsp;
  • 3/4 c. wild mushrooms, chopped
  • 1 c. fresh baby spinach leaves, packed
  • 6 eggs beaten
  • 2/3 c. feta cheese, crumbled
  • 2 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.