Subject: Beef and Spinach Pita Pockets
From: Dave <[email-masked]>
Date: 7 Oct 1997 00:19:54 -0600
Newsgroups: rec.food.recipes

submitted by: [email-masked]

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 <[email-masked]> April 5,
1997
http://www.eden.rutgers.edu/~davidg/
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