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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
6 pita rounds |
olive oil cooking spray |
2 tablespoons extra-virgin olive oil |
1 1/2 pounds ground sirloin or lamb |
black pepper |
1 teaspoon dried oregano or 2 sprigs fresh, finely chopped |
2 pinches ground cinnamon |
1 onion, chopped |
4 cloves garlic, grated |
1 small eggplant, peeled and chopped into 1/4-inch dice |
1 box frozen spinach, 10 ounces, defrosted and wrung dry in towel |
1 (15-ounce) can tomato sauce |
1/2 cup pitted, chopped kalamata black olives |
1 lemon, zested |
1/2 cup chopped flat-leaf parsley |
1/2 pound orzo pasta |
1 1/2 cups crumbled feta cheese |
Directions:
1. Heat oven to 400 degrees F.
2. Cut pita rounds into 6 wedges each with knife or kitchen scissors. Scatter wedges onto a baking sheet and spray with olive oil cooking spray. Season with salt and bake 10 minutes until golden. Remove from the oven and cool.
3. Heat a large high sided skillet with extra-virgin olive oil, 2 turns of the pan, over medium- high heat until oil ripples. Add beef or lamb, brown and crumble meat, about 5 minutes. Season the meat with salt, pepper, oregano, cinnamon. Add the onions, garlic and eggplant and cook 6 to 7 minutes then stir in spinach and tomato sauce. Simmer a few minutes and adjust seasonings.
4. Chop olives with lemon zest and parsley - Greek Gremolata!
5. Bring a large pot of salted water to a boil and cook orzo according to box instructions.
6. Drain orzo and combine with meat goulash. Top bowls of goulash with feta cheese, pita chips and olive gremolata.
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