Hearty Pita Pockets

Hearty Pita Pockets
Photo by Michele Michael

Ingredients

  • 3 medium carrots, cut into sticks
  • 1 10-ounce package frozen chopped spinach, thawed and drained
  • ½ teaspoon kosher salt
  • ¼ cup brandy
  • 1 ½ tablespoons olive oil
  • 1 pound ground beef
  • ¼ teaspoon black pepper
  • + 19 more ingredients
    • ¼ cup mayonnaise (optional)
    • 4 pitas (white or whole wheat), warmed
    • 1 10-ounce package sliced mushrooms
    • ¼ cup mayonnaise (optional)
    • 1 10-ounce package sliced mushrooms
    • 3 medium carrots, cut into sticks
    • 1 10-ounce package frozen chopped spinach, thawed and drained
    • ½ teaspoon kosher salt
    • ¼ cup brandy
    • 1 ½ tablespoons olive oil
    • 1 pound ground beef
    • ¼ teaspoon black pepper
    • 4 pitas (white or whole wheat), warmed
    • ¾ cup (3 ounces) grated Parmesan
    • ¾ cup (3 ounces) grated Parmesan
    • 3 medium carrots, cut into sticks
    • 1 10-ounce package frozen chopped spinach, thawed and drained
    • ½ teaspoon kosher salt
    • ¼ cup brandy

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 ...

View full recipe at My Recipes

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