Moroccan spiced beef & spinach pittas
7
Points®
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.