| 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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