Greek Lamb Pita Pockets

Lamb Pita


4, 6” (15 cm) pitas with pockets
1 (185 g) pkg PRESIDENT Spreadable Feta
1 lb (500 g) lean ground lamb
1 cup (250 mL) diced red onion
1 clove garlic, minced
1 L cups (325 mL) grape tomatoes, quartered
½ cup (125 mL) pitted kalamata olives, sliced
1 ½ tbsp (22 mL) chopped fresh oregano, chopped
2 cups (500 mL) romaine lettuce, shredded
Salt and pepper to taste

Cooking Instructions

1. In a large non-stick frying pan over medium heat sauté lamb, onion and garlic, breaking up meat with a spoon, for 5 minutes or until meat is no longer pink. Drain off any excess grease if necessary. Stir in tomatoes, olives and oregano. Cook 5 minutes longer. Season to taste with salt and pepper.

2.Cut each pita in half to make 2 pockets. Spread cheese equally in each piece. Fill pockets with meat mixture and lettuce.

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