8 ounces ground Beef Top Round
1 1/2 garlic cloves, minced
1/4 teaspoon crushed red pepper
1 1/2 cups fresh spinach, chopped
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground ginger
1/8 teaspoon salt
6 fresh spinach leaves
1 whole wheat pita bread, halved
2 tablespoons plain lowfat yogurt
1/8 teaspoon curry powder, (optional)

In large non-stick skillet, combine first 3 ingredients. Cook over medium heat until browned, stirring to crumble beef. Drain in a colander, discard drippings. Wipe skillet dry with a paper towel. Return beef mixture to skillet; add chopped spinach, spices and salt; stir well. Cover and cook over medium heat 3 minutes or just until spinach is wilted; remove from heat. Spoon 1/2 cup beef mixture into each pita half lined with whole spinach leaves. Mix yogurt with curry powder if desired. Top each pita half with 1 tablespoon yogurt.

Tip: Beef and Spinach Pita Pockets may be individually wrapped and carried in a picnic basket or sack lunch. Keep cool until serving.

Makes 2 Servings.

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