Spinach Beef Pita Pockets Recipe

Ingredients

• Ground Beef Top Round. . .8 ounces
• Garlic cloves, minced. . . . 1 ½
• Crushed red pepper. . . . . .¼ teaspoon
• Fresh spinach, chopped. . .1 ½ cups
• Ground cumin. . . . . . . . . .¼ teaspoon
• Ground coriander. . . . . . . .¼ teaspoon
• Ground ginger. . . . . . . . . .1/8 teaspoon
• Salt. . . . . . . . . . . . . . . . .1/8 teaspoon
• Fresh spinach leaves. . . . .6
• Wheat pita bread, halved. .1 whole
• Plain lowfat yogurt. . . . . .2 tablespoons
• Curry powder, (optional). . 1/8 teaspoon

How to make Spinach Beef Pita Pockets

1. In large non-stick skillet, combine first 3 ingredients.
2. Cook over medium heat until browned, stirring to crumble beef.
3. Drain in a colander, discard drippings.
4. Wipe skillet dry with a paper towel.
5. Return beef mixture to skillet; add chopped spinach, spices and salt; stir well.
6. Cover and cook over medium heat 3 minutes or just until spinach is wilted; remove from heat.
7. Spoon ½ cup beef mixture into each pita half lined with whole spinach leaves.
8. Mix yogurt with curry powder if desired.
9. Top each pita half with 1 tablespoon yogurt.