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Lamb and Feta Pita Pizzas

Lamb and Feta Pita Pizzas


1 small onion, chopped (about 1 cup)
8 ounces lean ground lamb
4 medium plum tomatoes, chopped
2 tablespoons chopped fresh parsley
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 whole-wheat pita breads
2 teaspoons olive oil
1/3 cup crumbled feta cheese
1 tablespoon pine nuts


Preheat the oven to 400 degrees Fahrenheit.

Put the onion and ground lamb into a large skillet over medium-high heat and cook, breaking the meat up with a spoon and stirring occasionally, until the onion is softened and the meat is no longer pink, about 5 minutes. Transfer the meat and onion to a plate lined with paper towel to drain the fat. Blot with an additional paper towel.

Wipe out the pan and return the meat and onion to the pan. Stir in the tomatoes, and cook over medium-high heat until the tomatoes soften slightly, about 2 minutes. Remove from the heat. Stir in the parsley, cinnamon, salt, and pepper. The lamb mixture may be made up to 2 days ahead and stored in an airtight container in the refrigerator.

Place the pita breads on a baking sheet. Brush the top of each pita with oil. Spread 1/3 cup of the lamb mixture onto each pita. Sprinkle with the feta and pine nuts. Cook until the cheese is warmed and softened and the pita is toasted, 10 to 12 minutes.

Makes 4 servings
Serving size: 1 pita pizza

Per Serving:
Calories 420; Total Fat 22 g (Sat Fat 8 g, Mono Fat 8 g, Poly Fat 3 g); Protein 19 g; Carb 41 g; Fiber 6 g; Cholesterol 55 mg; Sodium 950 mg

Excellent Source of: Fiber, Manganese, Niacin, Phosphorus, Protein, Selenium, Thiamin, Vitamin B12, Vitamin K, Zinc

Good Source of: Calcium, Copper, Folate, Iron, Magnesium, Pantothenic Acid, Potassium, Riboflavin, Vitamin A, Vitamin B6, Vitamin C

Copyright 2016 Ellie Krieger All rights reserved

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