Moroccan-spiced beef and spinach pitas
lean beef mince
baby spinach leaves
wholemeal pita bread
128 g, (4 x 32g each)
tomato pasta sauce
½ cup(s), (130g)
reduced fat feta cheese
30 g, crumbled
- Preheat oven to 220°C or 200°C fan-forced. Heat oil in a large non-stick frying pan over high heat. Add mince and cook, stirring to break up lumps, for 3 minutes or until browned. Add spice mix and cook, stirring, for 30 seconds or until fragrant. Add spinach and cook until just wilted.
- Place pita pockets on a large baking tray. Spread with pasta sauce. Spoon over mince mixture and sprinkle with feta. Bake for 8 minutes or until pitas are crisp.
- Meanwhile, cut carrots into matchsticks. Combine carrot, paprika, juice, coriander and currants in a large bowl. Season with salt and pepper. Serve pitas topped with carrot salad.