GREEK PITA POCKETS

GREEK PITA POCKETS image

Yield 4 servings

Number Of Ingredients 13

1 tbs olive oil
2/3 cup chopped green onion (4 to 5, using about half the green tops)
1 pound ground lamb or beef
1 1/2 tbs chopped fresh mint or 1 tsp dried
dash of cinnamon
2 medium zucchini, cut into 1/8" rounds
12 cherry tomatoes, quartered
1/4 cup chopped parsley
6 ounces feta cheese, crumbled
sprinkle of cayenne pepper
sprinkle of garlic powder
4 6" pita breads
salt and pepper to taste

Steps:

Heat oil in a 10" skillet over medium heat and saute the green onion for 3 or 4 minutes until softens. Don't let it brown. Stir in lamb, mint and cinnamon. Saute gently until the meat loses it's pinkness. Preheat oven to 375. Put the zucchini in a small saucepan with 1/2" water and simmer for 2 to 3 minutes, until just tender. Drain and set aside. When the lamb is ready, drain off the fat. Add the tomatoes and parsley and cook and stir over medium heat for 1 to 2 minutes. Stir in half of the feta, add the zucchini, cayenne, garlic powder and salt and pepper to taste. Remove from heat. Slit the pitas halfway around the edge. Add the remaining feta to the lamb mixture and fill each pita equally. Lay them on a baking sheet and heat for 5 minutes in the oven. Serve hot and eat with a knife and fork.