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Beef & Spinach Pita Pockets

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Member since 2007

Serves | Prep Time | Cook Time


1 pound beef top sirloin, ground
3 cloves garlic, minced
½ tsp crushed red pepper
3 cups chopped fresh spinach (about 4 ounces)
½ tsp EACH ground cumin and coriander
¼ tsp EACH ground ginger and salt
12 large fresh spinach leaves
2 (6 inch) whole wheat pita bread rounds, halved
¼ cup plain nonfat yogurt
¼ tsp curry powder (optional)

In large nonstick skillet, combine first three ingredients. Cook over medium heat until browned, stirring to crumble beef. Drain in a colander, discard drippings. 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 3 minutes or just until spinach is wilted; remove from heat. Spoon ½ cup beef mixture into each pita half lined with whole spinach leaves. Mix yogurt with curry powder if desired. Top each pita half with 1 tablespoon yogurt

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