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Mediterranean Pocket Sandwiches




Source of Recipe


Darlene


List of Ingredients




1/2 pound ground American lamb
1 cup chopped tomato
1 cup finely chopped cucumber
2 Tbsp. bottled Italian salad dressing
1/2 cup chopped onion
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups sliced fresh mushrooms
1 tsp. dried Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. dried red pepper flakes
1/2 tsp. lemon pepper seasoning
1 cup (4 ounces) crumbled feta cheese
3 large pita bread rounds, split crosswise and heated


Recipe



In a small bowl combine tomato, cucumber, and Italian salad dressing. Cover and chill. Meanwhile, in a large skillet cook lamb and onion until meat is brown and onion is tender. Drain off fat. Stir in spinach, mushrooms, Italian seasoning, garlic powder, red pepper flakes, and lemon pepper; mix well. Cover and cook for 5 to 6 minutes or until heated through; stir occasionally. Stir in feta cheese. To serve, spoon some of the lamb filling and tomato mixture into each pita pocket. Makes 3 servings.

Nutrition facts per serving: 249 calories 10 g total fat 42 mg cholesterol 542 mg sodium