Homestyle Beef Filo Pastry Pie
with Baby Spinach & Parmesan
- Gluten
- Wheat
- Milk
Follow the scent of baked filo pastry to the dinner table. Cut a slice for yourself and enjoy the beef and pork filling, packed with cheese and spinach. Go on, we know you want another slice, we sure do!
Ingredients
250 g
Beef Mince
1
Brown Onion
1
Carrot
1
Celery
1 packet
Filo Pastry
(Contains: Gluten, Wheat;)
3
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Aussie Spice Blend
1
Silverbeet
1 packet
Tomato Paste
Not included in your delivery
1 drizzle
olive oil
½ cup
water
30 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Finely chop celery, onion and garlic. • Grate carrot.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add celery, carrot and onion and cook, stirring, until softened, 4-6 minutes. TIP: Drain oil from pan before adding the veggies for best results!
• Add garlic and Aussie spice blend and cook, stirring, until fragrant, 1-2 minutes. • Reduce heat to medium, then add tomato paste, baby spinach leaves and the water and cook, stirring, until slightly reduced, 1-2 minutes. Season to taste. TIP: Add a dash more water if the mince is dry!
• Transfer mince mixture to a baking dish, then sprinkle over Parmesan cheese. Little cooks: Add the magic touch by sprinkling the cheese on top.
• Add the butter to a small heatproof bowl and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of mince mixture to completely cover. • Gently brush melted butter over to coat. Bake pie until golden, 15-20 minutes. Little cooks: Kids can help with scrunchy the filo pastry!
• Divide cheesy beef filo pastry pie between plates to serve. Enjoy!
