Greek Pita Pockets

• 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

1. In small bowl, stir together yogurt and lemon juice; set aside.
2. 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.
3. 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.
4. Stuff each pita half with feta-egg mixture. Serve immediately with lemon yogurt.

unflavored yogurt, lemon, pork sausage, onion, greek olives, wild mushrooms, fresh baby spinach leaves, eggs, feta cheese crumbles, pitas

Taken from www.allrecipes.com/recipe/265184/greek-pita-pockets/ (may not work)