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Hearty Pita Pockets

Hearty Pita Pockets
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Serves 4| Hands-On Time: | Total Time:



  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.
By January, 2007

Nutritional Information

  • Per Serving
  • Calories 442Calories From Fat 47%
  • Fat 23g
  • Sat Fat 5g
  • Cholesterol 74mg
  • Sodium 778mg
  • Carbohydrate 22g
  • Fiber 4g
  • Sugar 3g
  • Protein 38g
What does this mean? See Nutrition 101 .

Quick Tip

Red tomatoes
Make it a meal: Serve the sandwiches with halved cherry tomatoes drizzled with olive oil and seasoned with salt.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.