Greek Goulash

Greek Goulash Ingredients

6 pita rounds	1 small eggplant, peeled and chopped into 1/4-inch dice
1 Olive oil cooking spray	1 box frozen spinach 10 ounces, defrosted and wrung dry in towel
2 tablespoons extra-virgin olive oil	1 can tomato sauce
1 1/2 pounds ground sirloin or lamb	1/2 cup pitted chopped kalamata black olives
1 Black pepper	1 lemon zested
1 teaspoon dried oregano or 2 sprigs fresh finely chopped	1/2 cup chopped flat-leaf parsley
2 pinches ground cinnamon	1/2 pound orzo pasta
1 onion chopped	1 1/2 cups crumbled feta cheese
4 cloves garlic grated

Instructions for Greek Goulash

Heat oven to 400 degrees F.
Cut pita rounds into 6 wedges each with knife or kitchen scissors. Scatter wedges onto a baking sheet and spray with olive oil cooking spray. Season with salt and bake 10 minutes until golden. Remove from the oven and cool.

Heat a large high sided skillet with extra-virgin olive oil, 2 turns of the pan, over medium- high heat until oil ripples. Add beef or lamb, brown and crumble meat, about 5 minutes. Season the meat with salt, pepper, oregano, cinnamon. Add the onions, garlic and eggplant and cook 6 to 7 minutes then stir in spinach and tomato sauce. Simmer a few minutes and adjust seasonings.

Chop olives with lemon zest and parsley - Greek Gremolata!

Bring a large pot of salted water to a boil and cook orzo according to box instructions.

Drain orzo and combine with meat goulash. Top bowls of goulash with feta cheese, pita chips and olive gremolata.



Main Ingredient: Ground TurkeyCuisine: Greek

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