My P.S. (a bread man) brought home pita pockets and I’m always excited to see them. There are SO many things I like to tuck inside them I almost have to flip a coin. This time I had some bulk Italian sausage and a whole lot of leftover olives in jars (don’t ask) so a Mediterranean style pita seemed appropriate. Did I have a recipe? Of course not! That wouldn’t be any fun. Besides, I’d tweak it anyway!
Years ago I used to make my own pita pockets. They might be the only success I ever had in using yeast. I used the Betty Crocker big book recipe and they turned out perfectly. I was so good at making them, when our son was baptized and both families came for dinner, pita pockets with several kinds of fillings were on the menu. I need to make them sometime soon and post them. They really are super easy to make.
However, this post uses the Brownberry pocket thins. Multigrain and just 100 calories! There’s my promo for them; I don’t get paid of course.
I started by chopping an onion and sautéing it in a drizzle of oil to get them browned. Sweeten the onions up for some extra flavors! When the onions were browned I set them aside in a bowl. You could use two skillets but I’m all about conserving on cleanup later. I also wasn’t in a rush to get dinner done.
I used the same skillet to brown the Italian sausage with another drizzle of oil and some pepper. Always season as you go, they say on the TV chef-fy shows! The olives were salty so I waited to the end to see if additional salt would be needed.
When the sausage was browned and broken into smaller pieces I added the onion and a cup of chopped olives to the skillet. I used Kalamata and Spanish olives, some of each.
I had also added a can of petit diced tomatoes, since I didn’t have any fresh tomatoes to add. For seasoning I settled on a little garlic powder, some basil and oregano for spices. I stirred well and turned the heat down to medium low.
The meat simmered for about 30 minutes, long enough to remove the canned taste of the tomatoes and reduce the liquid down.
While the meat was simmering I dashed off to the store to get feta. I couldn’t imagine the pita without a nice little handful of feta to garnish each pocket. So typically Mediterranean!
We made our own pitas, starting with the spinach to prevent the meat from soaking through the bottoms and falling out. The meat mixture wasn’t very wet; the liquid had reduced down nicely while it simmered. Next I’d mixed some dried dill into sour cream and placed a drizzle of the cream over the spinach. If you have fresh dill, all the better!
The meat went into the pockets next, followed by a sprinkling of feta on top.
The pitas were easy to eat, they did not fall apart. The zesty olives and spicy Italian sausage were a great pairing. Along with the fresh bites of spinach, the sour cream and tangy feta crumbles, each mouthful was a delight. One warning: they were filling. I only ate one of mine, although my P.S. ate three. He hadn’t eaten all day though.
My P.S. said I should make them more often, that’s one of his highest compliments. I loved them as well. It was a fast meal to make and the meat filling could be frozen to make it available for even faster meals. My P.S. finished the filling off when he had pitas for lunch the next day so freezing wasn’t an option for us this time.
Mediterranean Pita Pockets
- 1 onion; chopped
- drizzle of oil
- 1# Italian sausage
- good sprinkle of pepper
- drizzle of oil
- 1 cup assorted olives; chopped (I used green Spanish olives and Kalamata olives)
- 14.5 ounce can petite diced tomatoes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- handful of baby spinach
- feta cheese
- 1 cup sour cream
- 1 teaspoon dried dill
- 1/4 teaspoon of salt
Heat nonstick skillet with a drizzle of oil on medium high heat. Add onions and cook until lightly browned around the edges. Remove to a bowl.
Add another drizzle of oil and cook the sausage with a good sprinkling pepper until browned and caramelized in places.
Add onions and olives back to skillet. Add can of tomatoes. Add seasonings and stir well. Reduce heat to medium low and simmer for 30 minutes.
Mix sour cream, dill and salt. Refrigerate until use.
Taste test for seasoning. Serve pita pockets layered with fresh baby spinach, sour cream, meat filling and feta cheese.