Ingredients

• 6 oz Ground beef
• 1/4 Cup Finely chopped onion
• 2 Cloves Garlic, minced
• 1 (8 oZ) Can Tomato sauce
• 1 Teaspoon Snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 2 (6 inch) Whole wheat pita bread rounds
• 1/2 Cup Shredded reduced-fat mozzarella cheese (2 ounces)
• 1/2 Cup Shredded fresh spinach
• 1 Medium Tomato, chopped
• 1/4 Cup Crumbled reduced-fat feta cheese (1 ounce)

Directions

1. Preheat oven to 400°F. In a medium nonstick skillet, cook ground beef, onion, and garlic until meat is browned; drain off fat. Stir tomato sauce and rosemary into meat mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.

2. Carefully split pita bread rounds in half horizontally; place pita halves, rough sides up, in a single layer on a large baking sheet. Bake for 3 to 4 minutes or until lightly toasted.

3. Top toasted pita bread with meat mixture; sprinkle with mozzarella cheese. Bake for 2 to 3 minutes more or until cheese is melted. Remove from oven. Top with spinach, tomato, feta cheese, and olives. Serve immediately.

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