Greek Pita Pocket

1. In a small bowl, combine yogurt, 2 tbsp (30 mL) of the lemon juice, dill and ¼ tsp (1 mL) of the lemon pepper. Set aside.

2. In a large nonstick skillet over medium-high heat, sauté beef, onion and garlic, breaking up meat with a spoon until beef crumbles, for 5 minutes or until beef is no longer pink and onion is tender. Stir in tomatoes, Greek seasoning, remaining 2 tsp (10 mL) of lemon juice and remaining ¼ tsp (1 mL) of lemon pepper. Cook for 5 minutes or until heated through.

3. Place pitas on a work surface. Spread yogurt sauce equally in each pita. Place lettuce, beef mixture and feta cheese equally in each pita.

Notes

1. Tip: Fresh dill can be kept for only about 2 days. It’s wonderful in chicken salad, with seafood and as a garnish to many dishes.

2. To make your own Greek seasoning: In a small bowl, combine ¼ tsp (1 mL) each dried oregano, dried parsley, dried garlic powder and salt.