Anna Williams
Hands-On Time
15 Mins
Total Time
15 Mins
Serves 4

How to Make It

Step 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.

Step 2

Add the beef and cook until no trace of pink remains, 5 to 6 minutes.

Step 3

Spoon off and discard any fat. Add the brandy and cook, stirring, until almost evaporated, 1 to 2 minutes.

Step 4

Add the spinach and cook until heated through, about 1½ minutes.

Step 5

Season with ¼ teaspoon salt and ⅛ teaspoon pepper. Remove from heat and stir in the Parmesan.

Step 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.

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