6 hard cooked eggs, peeled
3/4 cup 1% low fat cottage cheese
1 oz. (2 tbsp.) feta cheese, crumbled
1/8 tsp. white pepper
Dash salt 
2 tbsp. chopped ripe olives.
2 tbsp. sweet pickle relish
1 tbsp. Dijon style mustard
Paprika
6 (3") pita breads
12 lettuce leaves

Yields 12 Servings

Recipe from Linda's Kitchen

Slice eggs in half lengthwise; remove egg yolks.  Set 12 egg white halves aside; discard 3 yolks.  In med. bowl mash remaining 3 yolks; stir in cottage cheese and feta cheese.  Stir in pepper, salt, olives, relish and mustard.  

Spoon 1 1/2 tbsp. egg yolk mixture into each egg white half; sprinkle with paprika.  Cover; refrigerate at least 1 hour.

Slice small pitas into two single layer rounds.  Place 1 lettuce leaf and 1 half half egg on each pita half.  Pull up edges of pita around egg; secure with wooden pick.