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Beef Florentine

Monday - January 14, 2019 11:06 am , Category : RECIPES

Ingredient:
11 sheets of filo pastry
60 g (2 oz) butter, melted

Beef layer
30 g (1 oz) butter
1 kg (2 lb) lean minced beef
1 tbsp plain flour
1×400 g can chopped tomatoes
2 tbsp tomato puree
2 garlic cloves, crushed
1 tsp caster sugar
Salt and black pepper

Spinach and cheese layer
625 g (1 ¼ lb) spinach leaves, tough stalks removed, roughly chopped
90 g (3 oz) mature Cheddar cheese, grated
90 g (3 oz) Gruyere or Emmental cheese, grated
125 g (4 oz) full-fat soft cheese
2 eggs, lightly beaten

Method:
Prepare the beef layer: melt the butter in a large saucepan, add the minced beef, and cook, stirring, for 10-15 minutes or until the meat is browned all over.

Add the flour and cook, stirring, for 1 minute. Add the tomatoes, tomato puree, garlic, and sugar, season with salt and pepper, and bring to a boil. Cover and simmer, stirring occasionally, for 35 minutes. Taste for seasoning.

Meanwhile, prepare the spinach and cheese layer: wash the spinach and put it into a large saucepan. Cook over a gentle heat until the spinach wilts. Drain thoroughly, squeezing to remove excess water. Mix the spinach with the Cheddar, Gruyere or Emmental, soft cheese, and eggs, or season with salt and pepper.

Spoon the beef mixture into a shallow ovenproof dish, then spoon the spinach mixture over the top. Prepare the filo topping for the dish

Bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 20-25 minutes until the filo pastry is crisp and golden. Serve hot.

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