1/4 cup grated onion
1 1/2 teaspoons minced garlic
1 1/2 teaspoons dried oregano, preferably Greek
1 teaspoons salt
1/2 teaspoon pepper
4 (6-inch) pita pocket breads, halved
1 tablespoon olive oil
2 cups baby spinach
2 plum tomatoes, sliced
1/2 cup Greek-style vegetable dip
1. Heat oven to 350ºF. Gently combine lamb, onion, garlic, oregano, salt and pepper in medium bowl until blended. Using heaping 1 tablespoon per patty, shape into 16 (1-inch) balls; flatten into oval patties 1/2 inch thick.
2. Wrap pita breads in foil; bake 10 minutes or until warm.
3. Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Cook patties 5 minutes or until browned, turning once. Cover; reduce heat to low. Cook an additional 4 to 5 minutes or until thoroughly cooked and no longer pink in center. Drain on paper towels.
4. Serve patties in pita halves topped with spinach, tomatoes and dip.
PER SANDWICH: 450 calories, 23.5 g total fat (8 g saturated fat), 24.5 g protein, 35 g carbohydrate, 75 mg cholesterol, 1000 mg sodium, 3 g fiber