Beef and spinach pita pockets

Yield: 4 Servings

Measure Ingredient
1 pounds Ground round
3 \N 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 \N Spinach leaves
2 \N Whole pita bread; whole-wheat, halved
¼ cup Sour cream; or plain yogurt
¼ teaspoon Curry powder

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

Similar recipes