Sunday, September 13, 2009

Greek Pitas with beef and spinach

Beef and Spinach Pita Pockets
(makes 2 servings)

# Ingredients 8 ounces ground Beef Top Round
# 6 fresh spinach leaves
# 1 whole wheat pita bread, halved
# 2 tablespoons plain low fat yogurt
# 1/4 teaspoon crushed red pepper
# 1 1/2 cups fresh spinach, chopped
# 1/4 teaspoon of ground cumin
# 1/4 teaspoon of ground coriander
# 1/8 teaspoon of ground ginger
# 1/8 teaspoon of salt
# 1 1/2 cloves of garlic, minced
# 1/8 teaspoon curry powder, (optional)

In a large non-stick skillet, combine the ground beef, the garlic cloves and the crushed red pepper. Cook it over medium heat until it is browned, stirring to crumble the beef. Drain in a colander, discard drippings. Wipe skillet dry with a paper towel. Return beef mixture to skillet; add chopped spinach, spices and salt; and stir it well. Cover and cook it over medium heat for 3 minutes or just until spinach has wilted; remove it from heat. Spoon 1/2 cup of beef mixture into each pita half lined with whole spinach leaves. Mix the yogurt with the curry powder if desired. Top each pita half with 1 tablespoon of yogurt. * Keep your Beef and Spinach Pita Pockets cool until serving. Wrap them up and slip them into your picnic basket or picnic backpack to enjoy on your outdoor dining adventure!

* I actually didn't have fresh spinach leaves on hand the first time I made this, so I just made lean ground beef with these spices and stuffed the whole wheat pitas with cucumbers and some herbed feta. Served it with some Near East Tabolueh salad and I was in heaven. This meal still makes the weekly rotation.

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