Yield: 4 Servings
|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|
|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