Fast to prep and serve, these handy pockets make an easy, breezy weeknight dish! Add a simple apple zucchini salad to round out your meal.
1 pound lean ground beef
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
6 green onions, chopped
1 can (2-1/4 oz) sliced ripe olives, drained
2 tsp lemon-pepper seasoning, divided
1 large tomato, chopped
1 cup (8 oz) fat-free plain yogurt
1/2 cup mayonnaise (I love the kind with olive oil!)
6 pita breads (6-in.), halved
12 lettuce leaves
1 cup (4 oz) crumbled feta cheese
In a large skillet, cook beef over medium heat until no longer pink; drain. Add the spinach, onions, olives and 1 tsp lemon-pepper; heat through. Stir in tomato; set aside.
In a small bowl, combine the yogurt, mayo and remaining lemon-pepper. Line pita halves with lettuce; fill with beef mixture and feta cheese. Serve with yogurt sauce.
Apple Zucchini Salad:
2 medium red apples, chopped
2 small zucchini, chopped
1/2 cup coarsely chopped walnuts
1/2 cup Italian dressing