Turkish mina de espinaca con carne
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Matzos | |
| 1 | pounds | Fresh spinach |
| 1 | medium | Onion, chopped |
| 6 | tablespoons | Vegetable oil |
| 1 | pounds | Ground beef |
| 2 | tablespoons | Pignolia, optional |
| 1 | teaspoon | Salt, or to taste |
| 1 | pinch | Allspice |
| 1 | cup | Mashed potatoes |
| 3 | Eggs | |
Directions
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@...> on Apr 3, 1997