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.
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.
Per Serving: 382 calories; protein 21g; carbohydrates 23.4g; fat 23.4g; cholesterol 317.3mg; sodium 895.8mg.