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Mediterranian Pita Pockets
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Submitted by:
Jimmy |
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These are a great lunch or for the person on the go. |
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INGREDIENTS:
- 1/2 pound(s) , Ground Lamb
- 1 cup(s) , Tomato Chopped
- 1 cup(s) , Cucumber Chopped Fine
- 2 tablespoon(s) , Italian Salad Dressing
- 1/2 cup(s) , Onion Chopped
- 10 ounces , Frozen Chopped Spinach Squeezed Dry
- 2 cup(s) , Fresh Mushrooms Sliced
- 1 teaspoon(s) , Dried Italian Seasoning
- 1/2 teaspoon(s) , Garlic Powder
- 1/2 teaspoon(s) , Red Pepper Flakes
- 1/2 teaspoon(s) , Lemon Pepper
- 1 cup(s) , Feta Cheese Crumbled
- 3 large , Pita Bread Rounds Split Crossway and Heated
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| Instructions: |
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In a small bowl combine tomato, cucumber, and Italian salad dressing. Cover and chill. Meanwhile, in a large skillet cook lamb and onion until meat is brown and onion is tender. Drain off fat. Stir in spinach, mushrooms, Italian seasoning, garlic powder, red pepper flakes, and lemon pepper; mix well. Cover and cook for 5 to 6 minutes or until heated through; stir occasionally. Stir in feta cheese. To serve, spoon some of the lamb filling and tomato mixture into each pita pocket. |
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