- 1 pound ground beef
- 1/2 cup chopped onion
- 2 teaspoons oregano leaves
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon garlic powder
- 1 can (14 1/2 ounces) beef broth
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 1/2 cups uncooked penne pasta
- 1 1/2 cups frozen leaf spinach or cut green beans, thawed
- 3/4 cup crumbled feta cheese, divided
Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat. Add oregano, cinnamon and garlic powder; mix well.
Stir in broth, tomatoes and tomato paste. Bring to boil. Stir in pasta. Reduce heat to medium; cover and cook 10 minutes or until pasta is nearly tender. Stir in spinach and 1/2 cup of the feta cheese. Cover. Cook 5 minutes longer or until pasta is tender.
Sprinkle with remaining 1/4 cup feta cheese. Cover. Let stand 5 minutes.
(Click here for printable version)
Our household divided over this one…
I loved it, (although I had to use canned green beans instead of frozen spinach, which I’m sure I would’ve liked much better,) but for John, this Greek Skillet Supper was a…dud.
He was polite about it, of course. My dear husband is always very sweet about my cooking.
Just don’t try to serve him Tuna Noodle Soup.
I’m pretty sure what turned him off was the feta cheese. He’s not a big fan of cheese in any form, and he really didn’t care for the feta flavor, (but I devoured it!)
I will make it again, next time using frozen spinach as suggested instead of canned green beans, and I’ll only add feta to my portion, and we’ll see what he thinks.
I loved that it was quick and easy, and used only ONE pan.
As President of the I-Hate-Washing-Dishes Club, I am all for a meal that takes only one pan to assemble and cook.
You can get 10 extra entries into any ONE giveaway of your choice for each recipe you submit, (you can send me as many as you like!)