Free Recipe Turkish Mina De Espinaca Con Carne
Recipe Type: B Recipes
Recipe Preparation: bake
Cooking Ingredients for Turkish Mina De Espinaca Con Carne Recipe
4 Matzos
1 lb Fresh spinach
1 md Onion, chopped
6 tb Vegetable oil
1 lb Ground beef
2 tb Pignolia, optional
1 ts Salt, or to taste
1 pn Allspice
1 c Mashed potatoes
3 Eggs
Turkish Mina De Espinaca Con Carne Preparation
Soak the unbroken matzos in cold water until soft. Drain very well on a cloth or paper towel. Squeeze if necessary. (This step is important, or the mina will be too soggy and not crunchy.) Wash the s pinach well, drain thoroughly, and dry, then chop lightly. Saute the onion in 2 tbsp oil. Add the meat and cook until browned. Just before it is done, add the pignolias, if using. Season with salt an d allspice. Degrease. Cook the spinach briefly, just until it wilts. Drain and mix with meat and potatoes. Beat two eggs well and add to the spinach-meat mixture. Preheat oven to 400F. Grease a pie p late or square baking pan with 2 tbsp oil. Cover the bottom of the pan with 2 whole matzos. If they break up, you can patch them. Spread the spinach-meat mixture on top. Cover with the remaining 2 ma tzos. Brush the top with the remaining 2 tbsp oil. Beat the remaining egg and spread over all. Bake 50 min or until top is lightly browned. NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988. Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #547 by Master Harper Gaellon <gaellon@inch.com> on Apr 3, 1997
Cooking Temperature:
Recipe Serves: 6
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