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Cheesy Beef ‘n Spinach Cassata
Gloria Bove PENNSYLVANIA
Preparation Time: 45 minutes
Cooking Time: 45 minutes
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2
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pounds ground beef (80 percent lean)
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1/2
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cup each chopped green bell pepper and chopped onion
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2
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cloves garlic, minced, divided
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3/4
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teaspoon salt
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1
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can (8 ounces) tomato sauce
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1
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can (6 ounces) tomato paste
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1/3
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cup white wine
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2
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teaspoons dried oregano leaves, crushed
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1
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teaspoon pepper
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1/4
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teaspoon pepper
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1/4
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cup dried bread crumbs
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1/2
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cup plus 2 tablespoons grated Parmesan cheese, divided
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1/3
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cup butter or margarine, melted, divided
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1
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package (10 ounces) frozen thawed spinach
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2
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eggs, beaten
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1
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cup each ricotta cheese and shredded mozzarella cheese
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8
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frozen 14 x 18-inch phyllo pastry leaves, thawed
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Parsley
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Ripe olives
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Brown ground beef with onion, green pepper and 1 clove garlic in a large frying
pan over medium heat; pour off drippings. Sprinkle salt over beef mixture. Stir
in tomato sauce, tomato paste, wine, oregano and pepper; simmer 5 minutes. Stir
in breadcrumbs and ¼ cup Parmesan cheese; reserve. Heat one tablespoon butter
in another frying pan. Add remaining garlic; cook 1 minute. Add spinach; cover
and simmer 3 minutes. Remove from heat. Stir in eggs, ricotta cheese,
mozzarella cheese and ¼ cup Parmesan cheese; mix well. Line a 9-inch springform
pan with 6 phyllo leaves, overlapping the edges. Brush lightly with butter.
Spoon beef mixture into the pan; top with spinach mixture. Fold edges of phyllo
over top. Cut four 9-inch circles from remaining phyllo leaves. Place one
circle over filling; Brush with butter. Repeat three times. Cut through leaves
to form 8 wedges. Brush with remaining butter. Place pan in shallow baking pan
(to catch drippings). Bake at 350° oven for 35 minutes. Sprinkle remaining two
tablespoons of Parmesan cheese over the top; continue baking 10 minutes or
until golden brown. Let stand for 10 minutes. Remove from sprinform rim; cut
into wedges. Garnish with parsley and olives. 8 servings
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