This Greek Goulash is a fun take on traditional goulash – with a hearty, beefy tomato sauce, orzo, and a refreshing Greek gremolata. Serve it up with some baked pita chips for a filling dinner.
- 6 pita rounds
- 2 tablespoons extra-virgin olive oil
- 1/2 pound orzo pasta
- 1 1/2 pounds ground beef
- 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 1/2 cups crumbled feta cheese
- Heat oven to 400ºF.
- Cut each pita into 6 wedges. Place them in a single layer on a baking sheer and spray them lightly with cooking spray. Season with salt, then bake for 10 minutes, or until golden. Remove from the oven and set aside.
- Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions. Drain and reserve.
- Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook until browned, breaking it apart with a wooden spoon as it cooks, about 5 minutes. Season with salt and pepper, then the oregano and cinnamon. Add the onions, garlic and eggplant and cook until they start to get tender, 6 to 7 minutes. Stir in the spinach and the tomato sauce. Let the sauce simmer for 2-3 minutes, then taste and add more salt and pepper if needed.
- Chop the olives with the lemon zest and parsley, forming a Greek gremolata.
- Combine the cooked orzo with the meat sauce. Divide the mixture among bowls, then top with feta cheese and the olive gremolata. Serve the goulash with the baked pita chips.
Adapted from 30 Minute Meals