Everyone loves a sheet pan meal, but don’t overlook a skillet meal, especially in the summer when you want to avoid turning that oven on. This one pulls from tried and true Greek flavors like feta and olives but simplifies thing so it’s on your table in 25 minutes. I followed this recipe and thought it came together quickly and easily with very little chopping/prep involved. Note: The store was out of mint and scallions so I left those out and it still tasted bomb.
Sauté 1 lb ground beef and 1 chopped onion until the meat is browned. Drain any excess grease and add 3 cloves garlic (minced), 1/4 tsp cinnamon and 2 tsp oregano and cook for another minute so the spices do their thing. Add 1 bag of fresh baby spinach and toss until it wilts. Remove from the heat and toss in 1/3 c. each kalamata and green olives (buy them pitted and slice them), 1/3 c. crumbled feta, a handful of fresh parsley, and a sprinkle of dill. There are two ways you can serve this: over rice (my beau’s preference) or stuffed in a pita (with some of that rice and maybe some other fun toppings like arugula, hummus, tahini, tzaziki, and chopped tomatoes).
That cinnamon is the secret ingredient! If I didn’t know that’s what it was I would struggle to put my finger on it, but it definitely rounds out the flavor and gives the dish some warmth. Also, all those toppings in my pita are totally optional. I loved loading it up, but, like I said, my beau loved his served simply over rice. It should be noted that he had thirds.