GREEK PITA POCKET

1 cup plain non fat yogurt (250 ml)
2 tablespoon freshly squeezed lemon + 2 teaspoon juice (40 ml)
1 tablespoon chopped fresh dill (see Notes) (15 ml)
½ teaspoon lemon pepper, divided (2 ml)
375 g lean ground beef
½ cup diced onion (125 ml)
2 cloves garlic, minced
1 cup quartered cherry tomatoes (250 ml)
1 teaspoon Greek seasoning (see Notes) (5 ml)
4 6- to 8-inch (15 to 20 cm) pitas with pockets
1½ cups chopped romaine lettuce (375 ml)
4 teaspoon reduced-fat crumbled feta cheese (20 ml)

In a small bowl, combine yogurt, 2 tablespoon (30 ml) of the lemon juice, dill and ¼ teaspoon (1 ml) of the lemon pepper. Set aside.

In a large non stick 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 teaspoon (10 ml) of lemon juice and remaining ¼ teaspoon (1 ml) of lemon pepper. Cook for 5 minutes or until heated through.

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:
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.

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

Recipe tried and tested: Marika Tegmann
Photo: Marika Tegmann