Sometimes even a favorite recipe can lost in the shuffle, which is exactly what happened to this one. I wanted to kick myself when I remembered it because I had forgotten about it for so long. I love this so much because it’s super easy, delicious, and healthy (score!). Not to mention the ingredients are generally always in my fridge or freezer and are rather inexpensive. This is great for a quick weeknight meal or scaled to feed a crowd. Once you make them, this will surely become a go to recipe, just don’t forget about it 😉 Enjoy!
Yield: 6 stuffed pitas (or 12 halves)
1 lb lean ground beef (like 93/7)
1/2 cup chopped onion
2 cloves minced garlic
2 tsp greek seasoning (more to taste)
1 1/2 tsp ground cumin (more to taste)
Salt & Pepper to taste
1/2 cup grape/cherry tomatoes, cut into halves or fourths
9 oz fresh spinach, stems removed (more or less to your liking)
6 wheat pita breads
Yogurt Dill Sauce (combine all):
1/2 cup nonfat plain yogurt/greek yogurt
1 tsp lemon juice
1 tsp dried dill weed
Cook the ground beef, onions, and garlic in a large skillet over medium-high heat, stirring frequently, until beef is browned; drain well. Return mixture to the pan and add the greek seasoning, cumin, salt and pepper tossing to coat evenly. Stir in the tomatoes and spinach, mixing the spinach in continuously to get it all to cook. Continue to cook over medium heat 3-5 minutes to allow tomatoes to become juicy and spinach to soften.
Briefly warm the pita breads then cut them in half; Spoon the beef mixture into each bread pocket and top with yogurt dill sauce and feta cheese.
Source: Kansas City Star May 2007