Hearty Pita Pockets

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Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 442 calories
    • Calories 47 calories from fat
    • Fat 23 g
    • Sat Fat 5 g
    • Cholesterol 74 mg
    • Sodium 778 mg
    • Protein 38 g
    • Carbohydrate 22 g
    • Sugar 3 g
    • Fiber 4 g

Ingredients

  1. Check 1 1/2tablespoons olive oil
  2. Check 110-ounce package sliced mushrooms
  3. Check kosher salt and black pepper
  4. Check 1pound ground beef
  5. Check 1/4cup brandy
  6. Check 110-ounce package frozen chopped spinach, thawed and squeezed dry
  7. Check 3/4cup (3 ounces) grated Parmesan
  8. Check 4 pitas (white or whole wheat), warmed
  9. Check 1/4cup mayonnaise (optional)
  10. Check 3 medium carrots, cut into sticks

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the mushrooms, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook for 3 minutes.
  2. Add the beef and cook until no trace of pink remains, 5 to 6 minutes.
  3. Spoon off and discard any fat. Add the brandy and cook, stirring, until almost evaporated, 1 to 2 minutes.
  4. Add the spinach and cook until heated through, about 1½ minutes.
  5. Season with ¼ teaspoon salt and ⅛ teaspoon pepper. Remove from heat and stir in the Parmesan.
  6. Cut a 2-inch strip off the side of each pita. Spread the inside with mayonnaise (if using) and fill with the beef mixture. Serve with the carrots.