Beef and Spinach Pita Pockets

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Title: Beef and Spinach Pita Pockets
Yield: 4 Servings
Categories: Beef, Sandwiches, Spinach


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