Greek Goulash

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. Heat oven to 400 degrees 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, pita chips and olive gremolata.