Ingredients

• 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

Instructions

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.