Greek Goulash

Total Time:
45 min
15 min
30 min

4 servings

  • 6 pita rounds
  • Olive oil cooking spray
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds ground sirloin or lamb
  • Black pepper
  • 1 teaspoon dried oregano or 2 sprigs fresh, finely chopped
  • 2 pinches ground cinnamon
  • 1 onion, chopped
  • 4 cloves garlic, grated
  • 1 small eggplant, peeled and chopped into 1/4-inch dice
  • 1 box frozen spinach, 10 ounces, defrosted and wrung dry in towel
  • 1 (15-ounce) can tomato sauce
  • 1/2 cup pitted, chopped kalamata black olives
  • 1 lemon, zested
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 pound orzo pasta
  • 1 1/2 cups crumbled feta cheese
  • Heat oven to 400 degrees F.

  • 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.

  • 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.

  • Chop olives with lemon zest and parsley - Greek Gremolata!

  • Bring a large pot of salted water to a boil and cook orzo according to box instructions.

  • Drain orzo and combine with meat goulash. Top bowls of goulash with feta cheese, pita chips and olive gremolata.

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