Beef florentine phyllo pie
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Beef florentine phyllo pie
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A delicious beef and spinach florentine pie with phyllo pastry
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Ingredients
For the beef layer:
- oil 1 tablespoon
- 1 onion finely chopped
- 500 g beef minced
- 2 cloves garlic crushed
- 1 canned tomatoes 400g, can
- 1/2 beef stock fairly concentrated, 1 cup
- 1 t sugar
- pinch red pepper flakes optional, dried
For the spinach layer:
- 300 g spinach removed from stalks, 400g
- 100 g cheddar cheese Gruyere, mature
- 30 g parmesan grated
- 100 cream cheese I used low fat
- 1 egg lightly beaten
- butter approx 80g, to coat the phyllo layers
For the phyllo layer:
- 6 - 8 phyllo dough sheets depending on the size of your dish
Instructions
- To make the meat layer heat the oil in a wide non-stick frying pan and fry the onion until soft, about 5 minutes. Add the beef and cook (breaking up any clumps) until the liquid has cooked off and the meat starts to caramelise (go brown).
- Add the garlic and fry for another minute. Add the tin of peeled tomatoes, sugar, chilli and stock and allow this to cook over medium heat until most of the liquid has cooked off and the sauce has thickened.
- To make the spinach layer: While your meat is cooking away, heat a pot filled with water and bring it to a boil. Add the spinach and allow this to cook until it has wilted (about 5 minutes). Drain, rinse under cold water and set aside. When it's cool enough to handle, squeeze the spinach with your hands, making sure you get most of the water out.
- In a separate bowl, add all the cheeses to the beaten egg. Roughly chop the drained and wring-out spinach and stir this through the cheese/egg mixture.
- In an appropriately sized baking dish spread the meat over the bottom layer and then cover with the spinach mixture.
- To make the phyllo topping. Melt the butter in the microwave. Cut 3 pieces of phyllo to roughly the size of the dish. Bush each sheet lightly with butter (covering the surface area) and place over the pie filling buttered side up. Repeat until you have 3 flat layers on the pie. Now using about 6 - 8 pieces (the same size as before), brush with butter and then fold these (buttered side down now) - scrunching it up as you go to create a ruffled effect. Carry on until you have covered the surface area of your pie with phyllo. Lightly brush over bits of the top phyllo, its not important to brush it all.
- Bake in a pre-heated oven of 200C / 400F for 20 - 25 minutes until the phyllo has turned golden.
- PS. you will see in the last picture that I have folded the phyllo a different way like a concertina, you can choose whatever you prefer.
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