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Photo of Moroccan spiced beef & spinach pittas by WW

Moroccan spiced beef & spinach pittas

7
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
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

Ingredients

Olive Oil

2 teaspoon(s)

Extra lean beef mince (5% fat), raw

200 g

Ras el hanout seasoning

6 teaspoon(s)

Spinach

120 g

Country Kitchen Round White Pitta

4 individual

Tomato based pasta sauce

130 g

Light feta cheese

30 g

Carrots, raw

2 medium, cut into matchsticks

Paprika

½ teaspoon(s), level

Lemon Juice, Fresh

1 tablespoon(s)

Coriander, fresh

10 sprig(s), handful

Currants

1 tablespoon(s), heaped

Instructions

  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.

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