Ingredients
6
ounces lean ground beef or lamb
1/4
cup finely chopped onion
2
cloves garlic, minced
1
8-ounce can Muir Glen™ tomato sauce
1
teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
2
6-inch whole wheat pita bread rounds
1/2
cup shredded reduced-fat mozzarella cheese (2 ounces)
1/2
cup shredded fresh spinach
1
medium tomato, chopped
1/4
cup crumbled reduced-fat feta cheese (1 ounce)
12
pitted kalamata or ripe olives, quartered
Preparation
Preheat oven to 400°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.
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.
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 olives. Serve immediately.
