Ingredients

• 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

Directions

1 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. 

2 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.

3 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. 

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Excerpted from Canadian Living's Mediterranean Flavours by The Canadian Living Test Kitchen. Recipes Copyright © 2018. Excerpted by permission by Juniper Publishing. All rights reserved.