Ingredients
1 tablespoon olive oil8 ounces lean ground beef (90% lean)1/4 cup finely chopped onion2 garlic cloves, minced1 can (8 ounces) tomato sauce1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed2 whole wheat pita breads (6 inches), cut in half horizontally1 medium tomato, seeded and chopped1/2 cup fresh baby spinach, thinly sliced12 Greek pitted olives, thinly sliced1/2 cup shredded part-skim mozzarella cheese1/4 cup crumbled feta cheese
Preparation
Preheat oven to 400°. Heat oil in a large nonstick skillet; cook the beef, onion and garlic over medium heat until meat is no longer pink, 5-6 minutes; crumble meat; drain. Stir in tomato sauce and rosemary; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 6-9 minutes.
Place pita halves, cut side up, on a baking sheet. Top with meat mixture, tomato, spinach and olives. Sprinkle with cheeses. Bakeuntil cheeses are melted, 4-6 minutes.
