3 cloves garlic minced
4 6-inch-diameter whole wheat pita breads, cut horizontally in half
salt and pepper, to taste
1/2 tsp. dried crushed red pepper
2 tsp. dried oregano
3 tbs. olive oil
1 cup pitted Kalamata olives or other brine-cured black olives, coarsely chopped
1/2 cup sun dried tomatoes coarsely chopped
1 1/2 cups crumbled feta cheese
6 cups plain Oikos Organic GreekYogurt or Stonyfield Farm Lowfat Plain Yogurt (to yield 2 cups of yogurt cheese*)
1 lb. boneless lamb leg cut into thin slices 1inch square
Directions*For yogurt cheese:
Using a yogurt cheese maker or layered cheese cloth, strain the whey from 6 cups of yogurt for 3-6 hours in the refrigerator. This should yield about 2 cups of yogurt cheese.
Preheat oven to 400°.
Toss lamb in 2 tablespoons of olive oil, garlic, crushed red pepper together. Heat saute pan. Add lamb, cook to medium rare, salt and pepper to taste. Let cool. Brush pita with remaining olive oil. Cook 4 minutes until edges start to brown. Combine 1 cup feta and yogurt cheese. Spread yogurt mixture on cooked pita rounds, 1/8 inch thick. Cover with olives, sun-dried tomatoes, and lamb. Sprinkle with remaining feta, oregano, salt and pepper.
Cook for 4 minutes before serving.