Hearty Pita Pockets

Hearty Pita Pockets
Anna Williams
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Hands-On Time
15
minutes
Total Time
15
minutes
Serves 4

Ingredients

1 1/2
tablespoons
olive oil
1
10-ounce package
sliced mushrooms
kosher salt and black pepper
1
pound
ground beef
1/4
cup
brandy
1
10-ounce package
frozen chopped spinach, thawed and squeezed dry
3/4
cup (3 ounces)
grated Parmesan
4
pitas (white or whole wheat), warmed
1/4
cup
mayonnaise (optional)
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.
Kate Merker
December 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 47 %
  • Fat 23 g
  • Sat Fat 5 g
  • Cholesterol 74 mg
  • Sodium 778 mg
  • Carbohydrate 22 g
  • Fiber 4 g
  • Sugar 3 g
  • Protein 38 g
What does this mean? See Nutrition 101.

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