Photo of Moroccan spiced beef & spinach pittas by WW

Moroccan spiced beef & spinach pittas

PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
Pimp your pittas with this North African-inspired dish. You’ll get bags of flavour from the Moroccan spices, sweet currants and sharp feta, and a welcome crunch from the shredded carrots


Olive Oil

2 teaspoons

Extra lean beef mince (5% fat), raw

200 g

Ras El Hanout Seasoning

6 teaspoons


120 g

Country Kitchen Round White Pitta

4 piece(s)

Tomato based pasta sauce

130 g

Light Feta Cheese

30 g

Carrots, raw

2 medium, cut into matchsticks


½ teaspoons, level

Lemon Juice, Fresh

1 tablespoons

Coriander, fresh

10 sprig(s), handful


1 tablespoons, heaped


  1. Preheat the oven to 220°C, fan 200°C, gas mark 6. Heat the oil in a large nonstick frying pan over a high heat. Add the mince and cook, stirring to break up any lumps, for 3 minutes or until browned. Add the ras-el-hanout and cook, stirring, for 30 seconds or until fragrant. Stir in the spinach until just wilted.
  2. Put the pittas on a large baking tray. Spread with the pasta sauce, spoon over the mince and scatter over the feta. Bake for 8 minutes or until the pittas are crisp.
  3. Meanwhile, combine the carrots, paprika, lemon juice, coriander and currants in a large bowl. Season with salt and freshly ground black pepper. Serve the pittas topped with the carrot salad.