1/2 cup Greek-style (thick) unflavored yogurt
Juice of 1 lemon
4 ounces bulk sausage (Greek, lamb or pork)
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 (about 4 ounces) Wisconsin feta cheese, crumbled
2 pitas, halved crosswise
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 onions, olives and mushrooms; cook 4 minutes more. Add spinach leaves and cook until wilted and sausage is fully cooked, about 1-3 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.
Line pita with additional spinach leaves, if desired.