Chicken and Feta Pockets

These savory hand pies are extra delicious dipped in a tangy cucumber-yogurt sauce.

Ingredients

• ½ of (8 oz.) cucumber, peeled, grated, squeezed dry
• 1 (5.3 oz.) cont. nonfat plain Greek yogurt
• ¾ cup crumbled feta cheese, 3 oz.
• 1 clove garlic, minced
• ⅛ tsp. + ¼ tsp. pepper
• ⅛ tsp. salt
• 1 Tbs. olive oil
• 1 small onion, chopped
• 1 lb. ground chicken
• 1 yellow pepper, cut into ¾” pieces
• 1 Tbs. 25% less-sodium soy sauce
• 1 Tbs. chopped fresh oregano
• 1 (15 oz.) pkg. pizza dough, at room temp., cut into 4 portions

Instructions

1. In bowl, combine cucumber, yogurt, ¼ cup feta, garlic, ⅛ tsp. pepper and salt. In large nonstick skillet, heat oil over medium heat; add onion. Cook, stirring, until softened, 7–8 min. Increase heat to high. Add chicken and yellow pepper; cook, stirring, until chicken is no longer pink and liquid has evaporated 5–7 min. Stir in soy sauce, oregano and remaining pepper; let cool. Stir in remaining feta.
2. On floured surface, roll out dough pieces to 7″ rounds. Dividing evenly, spread meat mixture over half of each dough, leaving ½” border. Fold other side over filling. Press edges together to seal.
3. Coat grill pan with cooking spray; heat over medium heat. Working with 1–2 at a time, grill pockets, flipping once, until golden, 3–4 min. per side. Using tongs, turn pockets on edge and hold until dough is cooked through, 1–2 min. Serve with yogurt sauce.