You can substitute ground round for lamb, if desired.
1/4 cup reduced-fat sour cream
1/4 cup chopped cucumber
1/8 teaspoon salt
1/4 cup finely chopped red onion, divided
1 tablespoon chopped fresh mint, divided
1/2 teaspoon freshly ground black pepper, divided
3/4 pound lean ground lamb
1/2 teaspoon salt-free Greek seasoning blend (such as Cavender's)
1/4 teaspoon salt
1 garlic clove, minced
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
2 (6-inch) whole wheat pitas, cut in half
1 cup fresh baby spinach
1 cup chopped tomato
How to Make It
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.
Combine lamb, remaining 2 teaspoons mint, remaining 1/4 teaspoon pepper, and next 3 ingredients.
Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. 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.
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.