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1
First cook the chopped beef.
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2
Heat the butter in a large pan on the simmering plate add in the meat and cook stirring.
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3
When the natural fat begins to run out transfer to the boiling plate and brown the meat.
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4
Add in the flour mix well then add in the tomatoes garlic tomato puree sugar and seasoning.
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5
Bring to the boil simmer for 5 min cover and transfer to the simmering oven.
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6
Bake for 45 min till tender.
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7
Check the seasoning.
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8
Next mix the spinach filling.
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9
Squeeze all of the water out of the spinach.
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10
Turn into a bowl with the cheeses then add in the Large eggs season with salt and pepper and mix well.
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11
Spread half of the beef mix in a shallow ovenproof dish about 380 x 300mm.
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12
Top with the spinach mix then with a layer of the remaining beef.
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13
Spread about 5 sheets of the filo pastry out on a table.
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14
Brush with melted butter.
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15
Cover the surface of the beef with 3 layers of filo using the 5 buttered sheets of filo trimming to fit.
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16
Brush the remaining 12 sheets with butter.
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17
Scrunch up each sheet and arrange on top oFthe layered filo.
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18
This means which each person gets a crispy piece of filo and the dish is easier to cut into portions.
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19
Bake on the grid shelf on the floor of the roasting oven for about 30 to 35 min till golden and bubbling at the edges.
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20
This is wellflavoured chopped beef topped with spinach and cheese then finished with a to of crisp filo pastry.
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21
The sheets of filo which we buy in the local supermarket are cypressa.
