Beef and spinach pita pockets
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground round |
| 3 | Garlic clove; minced | |
| ½ | teaspoon | Crushed red pepper |
| 3 | cups | Spinach leaves; chopped |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Ground coriander |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Salt |
| 12 | Spinach leaves | |
| 2 | Whole pita bread; whole-wheat, halved | |
| ¼ | cup | Sour cream; or plain yogurt |
| ¼ | teaspoon | Curry powder |
Directions
In large skillet, combine first 3 ingredients. Cook over medium heat until browned, stirring to crumble beef. In a saucepan, slowly heat spices in butter. Drain beef. Wipe skillet dry with a paper towel. Return beef mixture to skillet; add chopped spinach, spices and salt; stir well. Cover and cook over medium heat 5 minutes or just until spinach is wilted; remove from heat. Line each pita half with whole spinach leaves. Spoon ½ cup beef mixture into each pita half. Mix sour cream or yogurt with curry powder. Top each pita half with 1 tablespoon sour cream or yogurt.
Serving Ideas : Serve with French Onion Soup NOTES : I served this at a Sunday brunch in 1987. They're low in fat (if you use yogurt) and are a nice change of pace.
Recipe by: California Beef Council Posted to TNT Recipes Digest by "Barbara Zack" <bzack@...> on May 8, 1998
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