Sunday, October 28, 2007

Beef and Spinach Pita Pockets

1 1/2 tablespoons olive oil
1 10-ounce package sliced mushrooms
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound ground beef
1/4 cup brandy
1 Tbsp. Worcestershire sauce
1 10-ounce package frozen chopped spinach, thawed and drained
3/4 cup (3 ounces) grated Parmesan
4 pitas (white or whole wheat), warmed
1/4 cup mayonnaise (optional)

Heat the oil in a large skillet over medium-high heat. Add the mushrooms, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook for 3 minutes. Add the beef and cook until no trace of pink remains, 5 to 6 minutes. Spoon off and discard any fat. Add the brandy and cook, stirring, until almost evaporated, 1 to 2 minutes. Stir in the spinach and cook until heated through, about 1 1/2 minutes. Season with the remaining salt and pepper. Remove from heat and stir in the Parmesan.

Cut a 2-inch strip off the side of each pita and pull open. Spread the inside with the mayonnaise (if using). Fill each pita with the beef and mushroom mixture.

--Adapted from Real Simple magazine

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