Bounty Day Pie
Recipe from my high school International Cookery Class. Serves 4 generously.
Ingredients
1 tablespoon oil
1 onion, chopped
500g beef mince
400g can of diced/chopped tomatoes
1 teas beef stock powder
1/4 teas dried basil
1/4 teas dried thyme
1 tablespoon plain flour
1/4 cup water
250g packet of frozen spinach
125g ricotta cheese
125g Swiss cheese, grated
6 sheets filo pastry
cooking spray
Method
Heat oil in medium saucepan and brown onion and mince.
Add tomatoes, beef stock powder, basil and thyme.
Bring to boil, reduce heat and simmer uncovered for 20minutes.
Stir in blended flour and water until mixture boils and thickens. Remove from heat.
Whilst beef mixture is cooking, heat spinach in small non stick frypan over low heat until most of the moisture has evaporated.
Cool slightly and mix in ricotta cheese. Set aside.
Preheat oven to 190°C.
Spray 20cm x 20cm approx. lasagna or baking dish with cooking spray.
Place one sheet of filo pastry on clean bench and spray with cooking spray.
Place another sheet of filo pastry on top and spray with cooking spray.
Continue layers until all 6 sheets are used.
Cut filo stack in half and use one half to line the base of prepared dish (filo will extend up the dish on two sides).
Top with beef mixture, then spinach ricotta mixture and finally Swiss cheese.
Place remaining filo pastry half on top, tucking two sides down (opposite to the base filo) to form a pie.
Spray with cooking spray and bake 30 minutes until golden.
