Greek Pita Pockets - cooking recipe

Ingredients

1/2 cup Greek-style (thick) unflavored yogurt
1 lemon, juiced
4 ounces bulk pork sausage
1 small onion, diced
1/3 cup Greek olives, diced
3/4 cup wild mushrooms, chopped
1 cup fresh baby spinach leaves, packed
6 eggs, beaten
2/3 cup Nikos(R) feta cheese crumbles
2 pitas, halved crosswise

Preparation

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.