Pitas Stuffed with Ground Meat and Feta
Healthy, because
Even smarter
Nutritional values
Here comes a sandwich deluxe: The pita breads keep you full for a long time thanks to the wholemeal content. Minced beef is lower in fat than minced pork, but scores well with zinc and iron. Together with plenty of vegetables, the bread pockets score with extra niacin. A good supply of this B-vitamin helps to ensure that concentration does not drop.
Do you prefer vegetarian? Let your creativity run wild and simply fill the bread bags with falafel or crispy fried tofu cubes.
(Percentage of daily recommendation)
| Calorie | 441 cal. | (21 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 529 mg | (13 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 Tbsp sunflower oil
- 250 grams mixed Ground meat
- salt
- peppers
- 150 grams Cherry tomatoes
- 150 grams Iceberg lettuce
- 2 sprigs mint
- 100 grams low fat Yogurt (0.1% fat)
- 80 grams light Feta
- 4 Pita bread
Preparation steps
Heat the sunflower oil in a pan and fry the ground meat for about 10 minutes until crumbly and slightly brown. Season with salt and pepper.
Preheat the oven to 160°C (approximately 325°F).
Rinse the cherry tomatoes and cut into quarters. Rinse the iceberg lettuce, spin dry and cut into strips. Rinse the mint and shake dry. Pluck the mint leaves from the stems and chop. Mix the chopped mint with the yogurt and season with salt and pepper. Crumble the feta.
Place the pita bread in the preheated oven to warm for about 5 minutes.
Remove the pitas from the oven, carefully open on one side with a knife and brush the insides of the pitas with the mint yogurt. Fill with the ground beef, lettuce, cherry tomatoes and feta.
