Beef and Mushroom Pita Pockets

Prepare the filling:

1. Heat olive oil in a large skillet over medium heat.
2. Ad chopped onion and garlic, sauté until translucent.
3. Add Ground Beef and cook until browned. Drain excess fat.
4. Add mushrooms and cook until they release their moisture and become tender.
5. Season with oregano, cumin, salt, and pepper. Remove from heat and let cool slightly.
6. Stir in shredded mozzarella and crumbled feta cheese until well combined

Prepare the Tzatziki sauce:

1. In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and chopped dill.
2. Mix well and season with salt and pepper to taste. Refrigerate until ready to use.

Assemble the Pita Pockets:

1. Warm the pita pockets slightly in the over or microwave for easier opening.
2. Carefully cut the tops off the pita pockets to create an opening.
3. Fill each pita pocket with a generous amount of the beef and mushroom filling
4. Add fresh lettuce, cherry tomatoes, and red onions.

Serve:

1. Drizzle the tzatziki sauce over the filled pita pockets or serve it on the side for dipping.