Greek Goulash

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs ground lamb
• 1 teaspoon dried oregano
• 2 pinches ground cinnamon
• 1 onion, chopped
• 4 garlic cloves, grated
• 1 small eggplant, peeled and chopped into 1/4-inch dice
• 1 (10 ounce) box frozen spinach, defrosted and wrung dry in towel
• 1 (15 ounce) can tomato sauce
• 1/2 cup kalamata olive, pitted, chopped
• 1 lemon, zested
• 1/2 cup flat leaf parsley, chopped
• 1/2 lb orzo pasta
• 1 1/2 cups feta cheese, crumbled

Recipe

• 1 preheat oven to 400°f.
• 2 cut pita rounds into 6 wedges each with knife or kitchen scissors. scatter wedges onto a baking sheet and spray with olive oil cooking spray. season with salt and bake 10 minutes until golden. remove from the oven and cool.
• 3 heat a large high sided skillet with extra-virgin olive oil, 2 turns of the pan, over medium- high heat until oil ripples. add beef or lamb, brown and crumble meat, about 5 minutes. season the meat with salt, pepper, oregano, cinnamon. add the onions, garlic and eggplant and cook 6 to 7 minutes then stir in spinach and tomato sauce. simmer a few minutes and adjust seasonings.
• 4 chop olives with lemon zest and parsley – greek gremolata!
• 5 bring a large pot of salted water to a boil and cook orzo according to box instructions.
• 6 drain orzo and combine with meat goulash. top bowls of goulash with feta cheese and olive gremolata.
• 7 serve with pita bread.