A quick and easy ground beef skillet dish with Greek style seasonings including spinach, olives, feta, oregano and plenty of fresh herbs!
This is a super simple, throw together, recipe for a fast meal. It’s basically a one-skillet ground beef dish with some of my favourite Mediterranean flavours and ingredients. It starts out with cooking the ground beef along with onion followed by adding spinach, that wilts in the heat, and then olives and feta. The dish is seasoned with plenty of herbs including oregano, parsley, dill and mint and I like to add a hint of cinnamon. This dish only takes about 20 minutes to make so you can easily cook some rice or pasta to serve it over.
This is great with a side of Greek salad and/or tzatziki.
Greek Beef Skillet
Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4
A quick and easy ground beef skillet dish with Greek style seasonings including spinach, olives, feta, oregano and plenty of fresh herbs!
ingredients
- 1 pound ground beef (and/or ground lamb, or ground chicken, or ground turkey)
- 1 onion, diced
- 3 cloves garlic, chopped
- 1/4 teaspoon cinnamon (optional)
- 2 teaspoons oregano
- 4 cups baby spinach
- 1/3 cup kalamata olives, sliced
- 1/3 cup green olives, sliced
- 1/3 cup feta, crumbled
- salt and pepper to taste
- 3 green onions, thinly sliced
- 2 tablespoons parsley, chopped
- 1 tablespoon mint, chopped
- 1 tablespoon dill, chopped
directions
- Cook the ground beef and onion in a large skillet over medium heat, breaking the beef apart as it cooks, before draining off any excess grease.
- Add the garlic, cinnamon and oregano and cook until fragrant, about a minute.
- Add the spinach, mix it in and cook until it wilts, about 2-3 minutes.
- Mix in the olives and feta before seasoning with salt and pepper to taste.
- Mix in the green onions, parsley, mint and dill and enjoy!
Option: Replace the spinach with kale.
Option: Add 1 (14.5 ounce) can diced tomatoes and bring to a bli before adding the spinach.
Tip: Cook rice or pasta while the beef cooks and it will be done at about the same time.
Option: Add a splash of lemon juice!
Option: Serve with a dollop of tzatziki sauce.
Option: Add 1 (14.5 ounce) can diced tomatoes and bring to a bli before adding the spinach.
Tip: Cook rice or pasta while the beef cooks and it will be done at about the same time.
Option: Add a splash of lemon juice!
Option: Serve with a dollop of tzatziki sauce.
Nutrition Facts: Calories 373, Fat 28g (Saturated 10g, Trans 1g), Cholesterol 91mg, Sodium 440mg, Carbs 7g (Fiber 2g, Sugars 2g), Protein 22g
Nutrition by: 
Opa! I’m definitely making this – you had me at “Greek” and the mention of lamb….
I made this tonight – 10+. I used ground venison in lieu of the beef but stuck to all the other ingredients. Delish! HIGHLY recommend using fresh herbs – they really shine in this dish. Will definitely make this again, comes together quickly.
This was so good! I ended up turning this into stuffed peppers by adding 1 1/2 cups of brown rice after the skillet was complete and then stuffing the mixture into prepared bell pepper halves before reheating everything together in the oven. We had these with additional feta and tzatziki on top.
One quick note: I didn’t see where to add the green onion in the directions, but I noticed they appeared to be added around the same time the olives and feta were added in the picture, so that’s when I added them.
Thank you for such an easy, delicious recipe!
I’m glad you like it! I love the stuffed pepper idea! (I updated the recipe to include the missing green onions!)
Made this tonight for a LATE dinner after work. So quick and easy. It is absolutely DELICIOUS! Just i would have been able to post a photo also. Will definitely be making this again. Thank you!
This is good but it definitely needs tazatziki sauce – perhaps in place of the feta
Tzatziki on top or on the side is amazing!
This is so delicious and easy! I already had some leftover cooked white rice in the fridge so added about 2 cups toward the end to warm it. I also added chopped canned tomatoes as suggested, and their juice. I did’t have green olives, so skipped those, but added the juice of 1/2 lemon to compensate for the tang that the green olives would have provided. Next time I’ll be sure to have crusty bread and olive oil for dipping to accompany it. Yummy!
We really enjoyed this dish! Served the dish on a bed of mixed rice. I did not have any mint & used dried herbs as no fresh herbs on hand. Next time I plan to use fresh herbs. I did add chopped red peppers & sun dried tomatoes in olive oil. This recipe is going to be added to our list of favourite recipes. Thank you 🙂
I just made this & it’s an amazing dish. I had a couple of modifications, I omitted the mint because it upsets my stomach & the other modification was that I added a bit more feta. It’s absolutely delicious! I’m trying not to eat too much before the rice gets done. lol great recipe!
I just made this dish for dinner this evening. I will make it again but with no cinnamon. The cinnamon was extremely overpowering and I spent a lot of time doctoring the recipe to get it to my taste preference. Great base recipe though! Served over basmati rice.
Such a yummy recipe. I’ve made this several times. Whole family loves it!!