Recipes brought to you by Avanti Savoia
Visit us online at www.avantisavoia.com
Email this recipe to a friend 
Beef and Spinach Pita Pockets
Be the first to review this recipe.
(Recipe ID: 62)
Submitted by Chef Joseph Lowery
Serves 4
Preparation time: 20 minutes; Cook time: 15 minutes
Source: Merry Thomas M.S. R.D. L.D.
Spicy, light and a snap to prepare.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 1 pound Beef top round
- 3 cloves Garlic, minced
- 1/2 teaspoon Crushed red pepper *
- 3 cups Chopped fresh spinach (about 4 ounces)
- 1/2 teaspoon Each cumin, and coriander *
- 1/4 teaspoon Ground ginger and salt *
- 12 Large spinach leaves
- 2 6-inch whole wheat pita bread rounds, halved
- 1/4 cup Plain nonfat yogurt
- 1/4 teaspoon Curry powder (optional) *
Instructions
- In a large, non-stick skillet, combine beef round, garlic, and crushed red pepper.
- Cook over medium heat until browned, stirring to crumble beef.
- Drain in colander, discard drippings.
- Wipe skillet dry with paper towel.
- Return beef mixture to skillet; add chopped spinach, remaining spices (except curry) and salt, stirring well.
- Cover, and cook over medium heat 3 minutes or until spinach is wilted.
- Remove from heat.
- Spoon 1/2 meat mixture into each pita half lined with whole spinach leaves.
- Mix yogurt with curry if desired.
- Top each pita half with 1 tablespoon of yogurt.
Buy Ingredients
The following ingredients are available in the Avanti Savoia online store. Click the product name for more information.
