Red Velvet Cake with Vanilla Cream Cheese Frosting
My Recipes
My Menu
My Shopping List
+Add to Shopping List
+ Add All Greek Meatloaf Pita Pockets Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List
Greek Meatloaf Pita Pockets
Rate this Recipe
Serves 8
A uniquely delectable sandwich.
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
2 tablespoons olive oil
1 package baby spinach, 5 oz.
2 cloves garlic
2 eggs
1 cup panko breadcrumbs
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon lemon zest
1/2 cup chopped parsley
3/4 teaspoon cinnamon
3/4 teaspoon coriander
6 oz crumbled feta cheese
2 lb ground beef
8 pocket pitas
Chopped fresh tomato, for topping
Chopped red onion, for topping
Chopped fresh cucumber, for topping
Tzatziki Sauce, for serving
Directions:
Preheat oven to 350° F.
Pour 1 tablespoon olive oil into a large pan. Bring to medium heat and add spinach and garlic. Cook for 2 minutes, stirring frequently until spinach begins to wilt. Remove from stovetop and let cool.
In a large mixing bowl, combine eggs, panko breadcrumbs, salt, pepper, lemon zest, parsley, cinnamon, coriander and cooked spinach. Stir together well.
Add feta crumbles and ground beef to the mixing bowl and mix well.
Transfer meatloaf mixture to a loaf pan. Place loaf pan in the oven and bake for 1 hour. Remove from oven and let cool.
Once cool, cut into 8 squares and place each meatloaf square in a pita pocket. Add tomato, onion and cucumber. Drizzle with Tzatziki sauce and enjoy!
In no event shall DC Stewart Nutrition Labs, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Looking for a healthier option to enjoy for lunch or dinner? Check out these delicious Autumn salads. View Recipes >
Delicious recipes for the afternoon
Who said brown bag lunches have to be a sandwich and apple? View Recipes >
Email Recipe
Greek Meatloaf Pita Pockets
Serves 8
Ingredients:
2 tablespoons olive oil
1 package baby spinach, 5 oz.
2 cloves garlic
2 eggs
1 cup panko breadcrumbs
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon lemon zest
1/2 cup chopped parsley
3/4 teaspoon cinnamon
3/4 teaspoon coriander
6 oz crumbled feta cheese
2 lb ground beef
8 pocket pitas
Chopped fresh tomato, for topping
Chopped red onion, for topping
Chopped fresh cucumber, for topping
Tzatziki Sauce, for serving
Directions:
Preheat oven to 350° F.
Pour 1 tablespoon olive oil into a large pan. Bring to medium heat and add spinach and garlic. Cook for 2 minutes, stirring frequently until spinach begins to wilt. Remove from stovetop and let cool.
In a large mixing bowl, combine eggs, panko breadcrumbs, salt, pepper, lemon zest, parsley, cinnamon, coriander and cooked spinach. Stir together well.
Add feta crumbles and ground beef to the mixing bowl and mix well.
Transfer meatloaf mixture to a loaf pan. Place loaf pan in the oven and bake for 1 hour. Remove from oven and let cool.
Once cool, cut into 8 squares and place each meatloaf square in a pita pocket. Add tomato, onion and cucumber. Drizzle with Tzatziki sauce and enjoy!
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
