Greek Pitas with Minted Cucumber Sauce

Ingredients

• 1 cup baby spinach fresh
• 0.5 teaspoon pepper black divided freshly ground
• 0.3 cup cucumber chopped
• 1 ounce feta cheese crumbled reduced-fat
• 1 tablespoon mint leaves fresh divided chopped
• 1  garlic clove minced
• 0.8 pound lamb lean
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 0.3 cup onion red divided finely chopped
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 0.5 teaspoon greek seasoning blend salt-free (such as Cavender's)
• 1 cup tomatoes chopped
• 2 6-inch pitas whole wheat cut in half ()

Equipment

• bowl
• frying pan

Directions

1. Combine first 3 ingredients, 2 tablespoons onion, 1 teaspoon mint, and 1/4 teaspoon pepper in a small bowl. Cover; chill until ready to use.
2. Combine lamb, remaining 2 teaspoons mint, remaining 1/4 teaspoon pepper, and next 3 ingredients.
3. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.
4. Add lamb mixture and remaining 2 tablespoons onion; cook 7 minutes or until browned, stirring to crumble. Stir in feta; cook 1 minute or until cheese begins to melt.
5. Line each pita half with 1/4 cup spinach and 3 tablespoons cucumber sauce; fill with about 1/2 cup lamb mixture and 1/4 cup tomato.