This recipe is perfect for the Grey Cup gathering - a nice change from the standard nacho platter.
| 1 lb (500 g) |
Lean Ground Beef |
| 1 tsp (5 mL) |
EACH lemon pepper, dried basil and garlic powder |
| 1 pkg (10 oz/300 g) |
frozen chopped spinach, thawed and squeezed dry |
| 1 can (14 oz/398 mL) |
pasta-style or Italian seasoned diced tomatoes |
| ½ cup (125 mL) |
shredded mozzarella cheese |
| 2 (12 in/30 cm) |
Flatbreads, nann bread or baked pizza crusts |
| 1-¼ cups (300 mL) |
seasoned crumbled feta cheese (200 g package) |
| ½ cup (125 mL) |
sliced pitted ripe olives |
- Pan-fry beef, lemon pepper, basil and garlic powder in nonstick skillet over medium-high heat for 8 to 10 minutes, breaking up with back of spoon, until browned and completely cooked. Drain. Stir in spinach, tomatoes and mozzarella cheese. Remove from heat.
- Lay flatbreads on ungreased pizza pans. Spread beef mixture over flatbreads; sprinkle with feta cheese and olives.
- Broil 4 to 6 inches (10 to 15 cm) from element for 5 minutes or until hot and starting to brown on edges. Let stand for a few minutes before cutting into small wedges or triangles for appetizers.