Courtesy of PureZing

Serves 4

INGREDIENTS:

2 lbs. spinach, washed, stems removed, chopped
3 Tablespoons butter, divided
1 medium onion, finely chopped
1 lb. lean boneless lamb, veal or beef (or combination), in bite-size cubes
Sea salt and freshly ground pepper
1 ½ cups water
2 Tablespoons freshly squeezed lemon juice
¼ cup pine nuts
½ teaspoon sweet paprika
Four Pita bread, toasted
1 cup Greek-style yogurt
1 garlic clove, pressed
¼ teaspoon sea salt
1 Tablespoon fresh mint, minced, or ½ teaspoon crushed dried mint

DIRECTIONS:

In a Dutch oven, melt 2 Tablespoons butter over medium heat and saute onions until soft. Add meat and saute, browning well on all sides. Add salt and pepper and water and bring to a boil.
Reduce heat, cover and barely simmer for 1 hour until meat is tender and until most of the liquid is absorbed. (If liquid remains, remove cover and raise heat to evaporate it).

Add spinach, cover and simmer 10 minutes. Add lemon juice and taste for salt and pepper. Melt remaining 1 Tablespoon butter and in a small skillet gently brown the pine nuts. Add paprika and remove from the heat. In a bowl, mix yogurt, garlic and mint. Add sea salt.

To Serve:
Break one toasted Pita bread into each bowl. Spoon stew over bread. Spoon yogurt over stew.
Spoon pine nuts and paprika butter over yogurt. Serve.