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Photo of Moroccan-spiced beef and spinach pitas by WW

Moroccan-spiced beef and spinach pitas

Total Time
15 min
5 min
10 min
These tasty pitas are like a quickly put together pizza. Easy to prepare, this Middle Eastern dish is the perfect combination of savoury beef and sweetness of carrots and currants.


Olive oil

2 tsp

Lean beef mince, raw

200 g

Moroccan seasoning

1 tbs

Baby spinach

120 g

Wholemeal pita bread

128 g, (4 x 32g each)

Tomato pasta sauce

½ cup(s), (130g)

Reduced fat feta cheese

30 g, crumbled


2 medium

Ground paprika

½ tsp

Lemon juice

1 tbs

Fresh coriander

½ cup(s)


1 tbs


  1. 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.
  2. 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.
  3. 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.


SERVING SUGGESTION: Mixed salad leaves, grape tomatoes and Lebanese cucumber, drizzled with lemon juice. TIP: Start preheating the oven before you get out your ingredients. Use a food processor or box grater to coarsely grate carrots instead of cutting them into matchsticks. Use bottled lemon juice instead of fresh juice.