Greek Goulash - cooking recipe

Ingredients

1 1/2 lbs ground lamb
1 teaspoon dried oregano
2 pinches ground cinnamon
1 onion, chopped
4 garlic cloves, grated
1 small eggplant, peeled and chopped into 1/4-inch dice
1 (10 ounce) box frozen spinach, defrosted and wrung dry in towel
1 (15 ounce) can tomato sauce
1/2 cup kalamata olive, pitted, chopped
1 lemon, zested
1/2 cup flat leaf parsley, chopped
1/2 lb orzo pasta
1 1/2 cups feta cheese, crumbled

Preparation

Preheat oven to 400\u00b0F.
Cut pita rounds into 6 wedges each with knife or kitchen scissors. Scatter wedges onto a baking sheet and spray with olive oil cooking spray. Season with salt and bake 10 minutes until golden. Remove from the oven and cool.
Heat a large high sided skillet with extra-virgin olive oil, 2 turns of the pan, over medium- high heat until oil ripples. Add beef or lamb, brown and crumble meat, about 5 minutes. Season the meat with salt, pepper, oregano, cinnamon. Add the onions, garlic and eggplant and cook 6 to 7 minutes then stir in spinach and tomato sauce. Simmer a few minutes and adjust seasonings.
Chop olives with lemon zest and parsley - Greek Gremolata!
Bring a large pot of salted water to a boil and cook orzo according to box instructions.
Drain orzo and combine with meat goulash. Top bowls of goulash with feta cheese and olive gremolata.
Serve with pita bread.