Recipe -- Mediterranean Pocket Sandwich
September 15, 2003
Mediterranean Pocket Sandwich
(Makes Six Sandwich Halves)
1 cup chopped tomato
1 cup diced cucumber
2 Tablespoons Italian dressing
In small bowl combine tomato, cucumber and Italian dressing; set aside.
? pound lean fresh ground American lamb
1 Tablespoon olive oil
? chopped onion
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
? pound mushrooms, cleaned and sliced
1 teaspoon Italian herb blend
? teaspoon garlic powder
? teaspoon red pepper flakes
? teaspoon lemon pepper
1 cup (4 ounces) feta cheese, crumbled
3 pita pockets, cut in half
In large skillet with cover, heat oil.
Add onion and saut? until well browned.
Add lamb, stirring to crumble lamb, and saut? until no longer pink; drain well.
Stir in spinach, mushrooms, Italian herb blend, garlic powder, lemon pepper and red pepper flakes; blend well.
Cover and cook 8 to 10 minutes, stirring occasionally.
Add feta cheese, mixing well; allow to melt slightly.
Warm pita bread to soften.
Stuff pita with hot lamb filling and garnish with tomato topping. Serve.