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home > recipes > meat > beef and spinach pita pockets
Very tasty and healthy if you use yogurt instead of sour cream. * Exported from MasterCook * Beef and Spinach Pita Pockets Recipe By : California Beef Council Serving Size : 4 Preparation Time :0:15 Categories : Beef Sandwiches Spinach Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground round 3 garlic clove -- minced 1/2 teaspoon crushed red pepper 3 cups spinach leaves -- chopped 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground ginger 1/4 teaspoon salt 12 spinach leaves 2 Whole pita bread, whole-wheat -- halved 1/4 cup sour cream -- or plain yogurt 1/4 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 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 : Submitted to World Recipes by Barbara Zack April 5, 1997

Beef and Spinach Pita Pockets


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keyword: spinach
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ethnicity: greek
recipes for meat
recipes by bzack
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(posted October 6, 1997)

Very tasty and healthy if you use yogurt instead of
sour cream.

* Exported from MasterCook *

Beef and Spinach Pita Pockets

Recipe By :
California Beef Council
Serving Size : 4 Preparation Time :0:15
Categories :
Beef Sandwiches
Spinach

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground round
3
garlic clove -- minced
1/2 teaspoon crushed red pepper
3 cups
spinach leaves -- chopped
1/2 teaspoon ground
cumin
1/2 teaspoon ground
coriander
1/4 teaspoon ground ginger
1/4 teaspoon
salt
12
spinach leaves
2 Whole
pita bread, whole-wheat -- halved
1/4 cup
sour cream -- or plain yogurt
1/4 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 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 : Submitted to World Recipes by Barbara Zack April 5,
1997



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