| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Beef, Sandwiches, Spinach | 4 | Servings |
INGREDIENTS
| 1 | lb | Ground round |
| 3 | Garlic clove; minced | |
| 1/2 | ts | Crushed red pepper |
| 3 | c | Spinach leaves; chopped |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Ground coriander |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Salt |
| 12 | Spinach leaves | |
| 2 | Whole pita bread; whole-wheat, halved | |
| 1/4 | c | Sour cream; or plain yogurt |
| 1/4 | ts | Curry powder |
INSTRUCTIONS
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 : I served this at a Sunday brunch in 1987. They're low in fat (if you use yogurt) and are a nice change of pace. Recipe by: California Beef Council Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May 8, 1998
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