This is a Rachael Ray Recipe"I thought the meat mixture needed a little more flavor since I used ground turkey. All the flavors seemed to balance nicely after everything was assembled. " - queenbubba
Yield: 4 Ready in 30 minutes
46 people trying soon
|6 pita rounds|
|Olive oil cooking spray|
|2 tablespoonsextra-virgin olive oil|
|1 1/2 poundsground sirloin or lamb|
|1 Black pepper|
|1 teaspoondried oregano; finely chopped, or 2 sprigs fresh|
|2 pinchesground cinnamon|
|1 Onion; chopped|
|4 clovesgarlic; grated|
|1 smalleggplant; peeled and chopped into 1/4-inch dice|
|1 10-oz boxfrozen spinach; defrosted and wrung dry in towel|
|1 cantomato sauce|
|1/2 cuppitted; chopped kalamata black olives|
|1 lemon; zested|
|1/2 cupflat-leaf parsley; chopped|
|1/2 poundorzo pasta|
|1 1/2 cupsfeta cheese; crumbled|
Greek Goulash Preparation
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.
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