Ontario Fresh Premium Lamb and Feta Pitas
Submitted by Angela Richards of Frenz Restaurant, Port Elgin

Makes 4 servings

Ingredients:
4 pita breads, halved and warmed
3/4 lb ground lamb
2 garlic cloves, minced
1 celery stalk, chopped
1 pkg frozen, chopped spinach, thawed and squeezed dry
2 tsp dried oregano
salt and pepper
1/2 cup feta cheese
8 lettuce leaves
1 tomato, diced
1/2 cup low-fat, plain yogurt

Preparation:
In a non-stick skillet, over medium heat, cook lamb, onion, garlic and celery for 5 minutes or until veggies are tender. Pour off any liquid. Add spinach, oregano, salt and pepper to taste. Cook for 2 minutes or until heated through. Remove from heat. Crumble in cheese. Line each pita pocket with lettuce. Spoon in meat mixture. Top with the tomato and yogurt.

Please refer to the reference #OSMA CIR-0029 for any inquiries on this recipe.