Source: dLife

A beef-filled Greek pita pocket.

Servings

6 oz Yogurt, plain, nonfat
2 tbsp fresh lemon juice
1 tbsp fresh dill weed , chopped
0.5 tsp lemon pepper seasoning , divided
0.75 lb extra lean ground beef (5% fat)
0.5 small onions , chopped
2 medium garlic cloves , minced
1.5 cup romaine lettuce , chopped
1 cup fresh cherry tomatoes , quartered
1 tsp greek seasoning
2 tsp fresh lemon juice
4 Bread, pita, whole wheat, small, 4"
4 tsp crumbled feta cheese

1 Combine the yogurt, 2 tablespoons lemon juice, dill, and 1/4 teaspoon lemon pepper in a small bowl, stirring well. Set aside.
2 Brown the beef with the onion and garlic in a large, nonstick skillet for 5 minutes over medium-high heat. Add the lettuce and tomatoes. Stir in the Greek seasoning, 2 teaspoons lemon juice, and the remaining 1/4 teaspoon lemon pepper. Cook until heated thoroughly for about 5 minutes.
3 Spread the yogurt sauce on each pita. Top with the beef mixture, lettuce, tomatoes, and feta cheese.

Make sure to use the fresh dill within 2 days of purchase.