this sounds yummy!

Greek Tacos

Serves: 6
Pvalue: 4

NOTE: keep tomatoes raw to put into the pitas at the end. add ¼-1/3 cup V-8 juice for moisture during cooking. You can add sweet onion and cucumber to the lemon-dill sauce, too. the Cavendar's Greek seasoning can be found on the shelf at most groceries.

1 pound ground round
½ cup chopped onions
2 cloves garlic, minced
2 teaspoons all-purpose Greek seasoning
1 ½ teaspoon cumin
salt and pepper to taste
½ cup grape or cherry tomatoes, cut into halves or quarters
1 cup fresh spinach, stems removed and discarded
3 tablespoons feta cheese
6 mini wheat pocket bread
Yogurt dill sauce=recipe follows
Cook ground round, onions and garlic in skillet over medium-high heat, stirring frequently, until beef is browned; drain well. Add Greek seasoning, cumin, salt and pepper and blend well.
Stir in tomatoes and spinach and cook over medium heat 3 to 5 minutes, allowing tomatoes to become juicy and spinach to soften.
Cut pocket breads in half, then spoon mixture into each bread pocket and top with Yogurt Dill Sauce. Sprinkle sparingly with feta cheese. Makes 6 servings.
Yogurt-Dill Sauce: Blend together 1/2 cup nonfat plain yogurt, 1 teaspoon lemon juice and 1 teaspoon dried dillweed.
PER SERVING:
Calories 207 (23% fat) Fat 5 g (2 g sat) Cholesterol 45 mg Sodium 231 mg Fiber 2 g Carbohydrates 19 g Protein 21 g