Greek Goulash-Rachel Ray<br><img alt="" src="http://www.foodnetwork.com/food/images/spacers/spacer.gif" style="border:0px solid;"> 6 pita rounds<br>
Olive oil cooking spray<br>
2 tablespoons extra-virgin olive oil<br>
1 1/2 pounds ground sirloin or lamb<br>
Black pepper<br>
1 teaspoon dried oregano or 2 sprigs fresh, finely chopped<br>
2 pinches ground cinnamon<br>
1 onion, chopped<br>
4 cloves garlic, grated<br>
1 small eggplant, peeled and chopped into 1/4-inch dice<br>
1 box frozen spinach, 10 ounces, defrosted and wrung dry in towel<br>
1 (15-ounce) can tomato sauce<br>
1/2 cup pitted, chopped kalamata black olives<br>
1 lemon, zested<br>
1/2 cup chopped flat-leaf parsley<br>
1/2 pound orzo pasta<br>
1 1/2 cups crumbled feta cheeseHeat 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.<br>
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.<br>
Chop olives with lemon zest and parsley - Greek Gremolata!<br>
Bring a large pot of salted water to a boil and cook orzo according to box instructions.<br>
Drain orzo and combine with meat goulash. Top bowls of goulash with feta cheese, pita chips and olive gremolata.<br><br><br><br>
I'm gonna make this and some hummus if my back is feeling good enough.
