Steps to Prepare Philly Cheesesteak Hot Pocket Calories

Greek Pita Pockets

Once you've made it in the air fryer, you won't want to make it any other way.

Recipe Summary Greek Pita Pockets

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.

Ingredients | Philly Cheesesteak Hot Pocket Calories

½ cup Greek-style (thick) unflavored yogurt

1 lemon, juiced

4 ounces bulk pork sausage

1 small onion, diced

⅓ cup Greek olives, diced

¾ cup wild mushrooms, chopped

1 cup fresh baby spinach leaves, packed

6 eggs, beaten

⅔ cup Nikos® feta cheese crumbles

2 pitas, halved crosswise

Directions

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.

Use any kind of bulk sausage you prefer (Greek, lamb, or pork).

Line pita with additional spinach leaves, if desired.

Info | Philly Cheesesteak Hot Pocket Calories

prep: 15 mins cook: 10 mins total: 25 mins Servings: 4 Yield: 4 servings

TAG : Greek Pita Pockets

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