GREEK BEEF PITAS WITH EASY TZATZIKI
¼ English cucumber, seeded 1 cup 2% Greek yogurt or sour cream 4¼ tsp garlic powder, divided 4 tbsp freshly squeezed lemon juice, divided 1 tsp extra-virgin olive oil 1 lb lean ground beef ½ red onion, chopped 2 tsp dried oregano 2 tsp lemon zest ½ tsp each: salt and freshly ground black pepper ½ cup chopped fresh parsley or mint 4 Greek-style pitas, lightly toasted 2 cups packed baby spinach or baby kale 16 cherry tomatoes, halved Grate the cucumber and wrap in a clean tea towel; squeeze to remove any excess liquid. In a small bowl, stir together the cucumber, yogurt, 2¼ teaspoons of the garlic powder and 1 tablespoon of the lemon juice; set aside.
Add the oil to a large nonstick skillet set over medium-high heat; cook the beef, onion, remaining garlic powder, oregano, lemon zest, salt and pepper, breaking up the beef with a spoon until no longer pink, 5 to 6 minutes. Remove the pan from the heat; stir in the parsley and the remaining lemon juice.
Spread the cucumber tzatziki over each pita and add the spinach; divide the beef mixture evenly over the tzatziki. Top with the tomatoes, season to taste with salt and serve warm.
GREEK BEEF PITAS WITH EASY TZATZIKI You can substitute ground lamb for the ground beef. Add 1 green chili, thinly sliced, and 1/4 cup chopped pitted black or green olives to the skillet along with the lamb.