Beef and Spinach Pita Pockets

Title:
Beef and Spinach Pita Pockets

Yield:
4 Servings

Categories:
Beef,
Sandwiches,
Spinach




Ingredients:





     1 lb Ground round


     3    Garlic clove; minced


   1/2 ts Crushed red pepper


     3 c  Spinach leaves; chopped


   1/2 ts Ground cumin


   1/2 ts Ground coriander


   1/4 ts Ground ginger


   1/4 ts Salt


    12    Spinach leaves


     2    Whole pita bread;


          -whole-wheat, halved


   1/4 c  Sour cream; or plain yogurt


   1/4 ts 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 1/2 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" 
on May


 8, 1998