Gyros

I've had this recipe from Rachael Ray collecting dust in my cookbook for over a year. Why? I'm not sure either. The leftover spinach in my fridge prompted me to get going and make these. For those of you who haven't had a gyro (pronounced 'hero' with a very middle-eastern 'h' sound, unless you live in Utah and then it's just gyro), you are missing out. I first had them in England with my brother, although they called them kebabs. The concept is seasoned meat pressed into a 'loaf' and rotates on a vertical rotisserie blade near a flame. When you are ready to eat, the nice server slices some off onto your pita and you enjoy a flavorful bite. I don't have a rotisserie, so I was glad Rachael made the connection that this is a lot like a meatloaf and could be cooked similarly. The verdict, very flavorful, very tasty and very easy. The portions below are about half the recipe and what I used.
5 oz. frozen chopped spinach
1 lb. ground turkey (ok, she used lamb, but I can't bring myself to actually cook lamb...like Bambi, but worse for me)
1 TBSP. Montreal Chicken grill seasoning (any you have will do)
1 tsp. Spicy Steak grill seasoning (I only had a pinch of coriander seeds and the recipe wanted 1/2 TBSP, so this is what I added)
1 tsp. ground cumin
1/2 TBSP. chili powder
1/2 tsp. oregano
1/2 tsp. cinnamon
1/2 c. feta cheese crumbles
Olive oil
1/2 c. Greek yogurt (this is in may stores by the yogurt, or you can use plain - best if you drain it in paper towels or cheesecloth all day in the fridge)
1 clove garlic, grated
1/8 cucumber, peeled and grated
1/2 lemon juice
tomatoes, sliced thinly
1/2 cucumber, sliced
hot pepper rings
pitas
Preheat oven to 425. Defrost spinach in microwave and drain. Put meat, grill seasoning(s), cumin, chili powder, coriander, oregano, cinnamon and feta in a bowl, mix to compine. Add spinach. Form a 3-inch roll on a baking sheet. Coat meat with oil and bake 20 minutes.

Mix yogurt, garlic, cucumber, lemon juice and 1/4 tsp. cumin together.
Slice tomatoes and cucumbers, drain hot peppers. Reserve for toppings.
Soften pita over gas flame or under broiler.
Slice meat loaf into 1/4-inch slices. Spread yogurt on pitas and top with a few slices of meat. Top with tomatoes, cucumbers, and peppers.

I served ours with fries. I lay them on a baking sheet, spray with Pam and sprinkle with Emeril's Essence before baking. Flip over after about 2/3 of the cooking time.

Notes: I would add about twice the grill seasoning next time. The only suggestion I had from the hubby was that a purple onion would be a good addition. My portions made enough for 4 pitas. And this is the first time I have EVER gotten the toddler to eat spinach. If your kids like hamburgers like mine does, they will love this.