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Beef Florentine

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Forked by Fig on 26 June 2009 (0 descendants)
Forked from Fig (1 ancestor)

Description (Some HTML is OK)

Yummy minced beef topped with spinach and cheese then finished with a topping of crisp filo pastry - or spuds. Very tasty!


Ingredients

Makes 5 servings

  • SAUCE
  • * 1 lb lean ground beef or ground sirloin
  • * 1 (28 ounce) can crushed tomatoes, with puree
  • * 1 tablespoon extra virgin olive oil
  • * 3 cloves garlic (per taste)
  • * 3 tablespoons tomato paste
  • * 1 tablespoon sugar
  • * 1/4 teaspoon nutmeg
  • * 1 tablespoon oregano
  • * salt and pepper
  • FILLING
  • * 9 ounces fresh spinach, trimmed
  • * 2 eggs
  • * 1 lb small curd cottage cheese
  • * 2 cups Italian cheese blend (4 cheese mixture)
  • * 1 teaspoon salt (kosher)
  • * 1/2 teaspoon pepper
  • CRUST
  • * 8 filo pastry sheets

Preparation (Some HTML is OK)

SAUCE

Place olive oil in large skillet.
Add garlic and brown for about 2 minutes.
Add ground beef and brown.
Drain off excess grease.
Add crushed tomatoes.
Add tomato paste.
Add nutmeg, oregano and salt and pepper to taste.
Simmer for at least 1 hour.
While this is cooking prepare the filling.

FILLING

Trim ends from spinach.
Cook until wilted.
Drain off all excess liquid and squeeze dry.
Beat 2 eggs.
Add cottage cheese and spinach.
Add 1 cup of Italian blend cheese.
Salt and pepper.

CRUST

Pre-heat oven to 350 degrees.
Spray a 13x9 pan (preferrably glass) with non stick spray.
Pour sauce into pan.
Top with filling.
Cover with rest of cheese.
Take one sheet of filo at a time and brush with melted butter until you have 8 layers.

Bake at 350 deg. for 1 hour or until top is golden brown.

Let stand for at least 15 minutes.

Cut into squares and serve.

(you can top with fried sliced spuds)

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