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One pot wonder
Ready in 10 minutes

Greek-Style Ground Beef Skillet

with Tomatoes, Zucchini & Feta

Cooking time

10 minutes




600 /serving

Greek Empire is the seasoning blend that gives this recipe a strong sense of place. Garlic, oregano, cumin, paprika… they conspire with sunny ingredients to create an ambience that sets you down around the Mediterranean basin. It all happens fast! Brown up ground beef, and love-bomb it with veggies: zucchini, tomatoes, roasted pepper and leafy greens. Get a simple salad going on the side, and cap both elements with cubes of feta.

We will send you:

  • 250g Ground beef
  • 90g Baby greens (baby spinach or kale)
  • 1 Garlic clove
  • 1 Zucchini (green, yellow or heirloom)
  • 2 Tomatoes
  • 30ml Red wine vinegar
  • 1 Roasted pepper
  • 60g Feta
  • 2 Pita
  • 15g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)

Contains: Milk, Sulphites, Wheat

You will need:

Large pan
Olive oil
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
13 g
640 mg
Total Carb
28 g
6 g
35 g
4 g
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Start the skillet
Thinly slice the garlic. Medium-dice the tomatoes and zucchini. In a large pan, heat a drizzle of oil on medium-high. Add the beef, zucchini and garlic; season with ½ the spices and S&P. Cook, breaking up the meat, 3 to 4 min., until partially cooked. Add ⅔ of the tomatoes and cook, stirring occasionally, 1 to 3 min., until the tomatoes begin to soften and the beef* is cooked through.
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Mise en place
Meanwhile, medium-dice the roasted pepper.
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Finish the skillet
To the pan of beef and tomatoes, add ½ the vinegar, ½ the roasted pepper, ⅓ of the spinach, ¼ cup water (double for 4 portions), the remaining spices and S&P. Cook, stirring occasionally, 2 to 3 min., until the spinach has wilted.
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Make the salad
Meanwhile, in a medium bowl, combine the remaining vinegar, 2 tbsp olive oil (double for 4 portions) and S&P. Add ½ the cheese, and the remaining spinach, tomatoes and roasted pepper; toss well.
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Warm the pita
Warm the pita in the toaster.
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Plate your dish
Divide the skillet between your bowls. Garnish with the remaining cheese. Serve the salad and pita (cut into wedges if desired) on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.