Recipe - Beef And Spinach Pita Pockets

1 pound Ground round
3 Garlic clove; minced
One half teaspoon Crushed red pepper
3 cup Spinach leaves; chopped
One half teaspoon Ground cumin
One half teaspoon Ground coriander
One fourth teaspoon Ground ginger
One fourth teaspoon Salt
12 Spinach leaves
2 Whole pita bread;
wholewheat, halved
One fourth cup Sour cream; or plain yogurt
One fourth 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 One half 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