Greek BOCA Patties with Creamy Cucumber Sauce

• 1/2 cup shredded peeled English cucumbers
• 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 4 cloves garlic, minced, divided
• 1 tsp. olive oil
• 1 red onion, finely chopped
• 1 pkg. (5 oz.) baby spinach leaves
• 1 pkg. (12 oz.) frozen BOCA Veggie Ground Crumbles, thawed
• 1 pkg. (4 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese
• 1/4 cup dry bread crumbs
• 1 egg, beaten
• 1 tsp. dried oregano leaves

1. Heat oven to 350 degrees F.
2. Combine cucumbers, sour cream and 1/4 of the garlic.
3. Refrigerate until ready to serve.
4. Heat oil in large nonstick skillet on medium heat.
5. Add onions; cook and stir 3 min.
6. Stir in spinach and remaining garlic; cook and stir 2 to 3 min.
7. or until onions are crisp-tender and spinach is wilted.
8. Spoon into large bowl.
9. Break up any large ground crumbles.
10. Add to spinach mixture along with the cheese, bread crumbs, egg and oregano; mix just until blended.
11. Shape into 8 (1/2-inch-thick) patties; place on foil-covered rimmed baking sheet sprayed with cooking spray.
12. Bake 25 to 30 min.
13. or until burgers are heated through (160 degrees F) and tops are lightly browned.
14. Let stand 5 min.
15. on baking sheet before serving topped with cucumber sauce.

cucumbers, s, garlic, olive oil, red onion, baby spinach leaves, veggie ground crumbles, cheese, bread crumbs, egg, oregano

Taken from www.kraftrecipes.com/recipes/greek-boca-patties-creamy-cucumber-sauce-182304.aspx (may not work)