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- 6 ounces lean ground beef or lamb
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 8 ounce canno-salt-added tomato sauce
- 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 2 6 inches whole wheat or white pita bread rounds
- 1/2 cup shredded part-skim mozzarella cheese (2 ounces)
- 1/2 cup shredded fresh spinach
- 1 small tomato, seeded and chopped
- 1/4 cup crumbled reduced-fat feta cheese (1 ounce)
- 12 pitted kalamata or ripe olives, halved (optional)
1. Preheat oven to 400 degrees F. In a medium nonstick skillet, cook ground beef, onion, and garlic until meat is browned; drain off fat. Stir tomato sauce and rosemary into meat mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.
2. Carefully split pita bread rounds in half horizontally; place pita halves, rough sides up, in a single layer on a large baking sheet. Bake for 3 to 4 minutes or until lightly toasted.
3. Top toasted pita bread with meat mixture; sprinkle with mozzarella cheese. Bake for 2 to 3 minutes more or until cheese is melted. Remove from oven. Top with spinach, tomato, feta cheese, and, if desired, olives; serve immediately.
- Servings Per Recipe 4,
- cal. (kcal) 247,
- Fat, total (g) 9,
- chol. (mg) 40,
- sat. fat (g) 4,
- carb. (g) 26,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 4,
- pro. (g) 18,
- vit. A (IU) 972,
- vit. C (mg) 12,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 427,
- Potassium (mg) 492,
- calcium (mg) 131,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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