Beef and Vegetable Pitas

I'm always looking for new ways to use spinach. I know it's good for us, but frozen spinach smells like wet grass to me, and I can't stand to use it. Thankfully this one calls for fresh spinach. These pitas come together quickly, so I have to keep myself from making it too often. If there is any leftover filling, it's also good in a tortilla. I usually mix cauliflower puree in with the beef after it's done browning, and you can't tell the difference. Try making these with homemade pitas (don't worry, they're really easy!) to kick it up a notch.

Printable Recipe

Beef and Vegetable Pitas
from 365 Easy One-Dish Meals

1 pound lean ground beef
1 onion, chopped
1/2 pound fresh mushrooms, sliced
1 1/4 pounds fresh spinach, cleaned and chopped
1/2 tsp minced garlic
1/4 tsp salt
1/4 tsp pepper
4 to 6 pita breads, split open at one edge
1 tomato, chopped (optional)
1/2 cup sour cream or plain yogurt (optional)


In a skillet, cook beef and onion over medium-high heat, stirring often, until beef is done, 5 to 7 minutes. Drain off excess fat.

Stir in mushrooms and spinach and cook, stirring frequently, 2 to 3 minutes. 

Add garlic and cook 1 minute more, or until spinach is tender.

Stir in salt and pepper.

Spoon beef mixture into pita breads and top with chopped tomato and sour cream. 

Makes 4 to 5 servings.

Freezer Meal: You can freeze the filling once it's prepared. Just thaw, and heat through.