We have these a lot during Lent. They are SO tasty! I like to make cous cous on the side.
Here's my spin on a quick greek pizza.
1 bag of pita bread
2 packages Feta cheese or 1 bag mozzarella cheese
canned olives
purple onion diced
4 roma tomatoes diced (or canned tomatoes work too)
hummus spread
Spread hummus on pitas. Sprinkle with cheese of choice. Layer with diced onions, tomatoes, olives and any other toppings. Bake in oven until pitas are a little crispy and cheese is melted. I usually make them in our toaster oven on "broil" for about 8 minutes.
Showing posts with label Greek food. Show all posts
Showing posts with label Greek food. Show all posts
Monday, September 14, 2009
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.
(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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