Beef & Spinach Pita Pockets
Submitted by nola
Indian-spiced ground beef and wilted spinach stuffed into warm pita pockets, topped with curried sour cream. A flavor-packed handheld dinner ready in just 20 minutes.
YIELD
2 pitasPREP
10 minCOOK
10 minREADY
20 minThese pita pockets bring together the warm spices of Indian cooking with the grab-and-go convenience of a sandwich.
Ground beef is browned with garlic and red pepper flakes, then tossed with cumin, coriander, ginger, and fresh chopped spinach until the greens just wilt.
Stuff that fragrant filling into halved wheat pitas lined with whole spinach leaves, and finish each one with a dollop of curry-spiked sour cream (or yogurt if you prefer).
From skillet to table in 20 minutes flat.
Kitchen Tips
- Toast the cumin and coriander in the butter before adding them to the beef. Blooming the spices in fat unlocks a deeper, nuttier aroma.
- Don’t overcook the spinach. Five minutes covered is all it needs to wilt while keeping its color.
- Greek yogurt makes a lighter swap for the sour cream and adds a nice tang.
- These pitas travel well. Wrap them in foil for lunch boxes or meal prep.
Ingredients
Directions
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 ½ 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.
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