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Mediterranean Pocket Sandwiches |
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| ½ lb. ground lamb |
In a small bowl, combine tomato, |
| 1 c. chopped tomato |
cucumber, and Italian salad dressing. Cover and chill. In
a large skillet, cook lamb and onion until meat is brown and onion is
tender. Drain. Stir in spinach, mushrooms, garlic, red pepper flakes and
lemon pepper; mix well. Cover and cook for To
serve, spoon lamb filling and tomato mixture into each pocket. Makes three
servings. |
| 1 c. chopped cucumber | |
| 2 tbsp. bottled Italian salad dressing | |
| ½ chopped onion | |
| 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry |
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| 2 c. fresh mushrooms | |
| ½ tsp. garlic powder | |
| ½ tsp. dried red pepper flakes | |
| 1/8 tsp. lemon pepper | |
| 1 c. (4 oz.) crumbled feta cheese | |
| 3
large pita bread rounds, split crosswise and heated |
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