BEEF & FILO PIE
Use this pie filling as a topping for jacket potatoes or pasta. Freeze half the filling for later.
200g packet frozen spinach, thawed
2 teaspoons vegetable or olive oil
1 brown onion, finely chopped
600g lean beef mince
200g button mushrooms, thinly sliced
2 cloves garlic, crushed
¼ cup tomato paste
1½ tablespoons plain flour
400g can diced tomatoes
1 small beef stock cube
5 sheets filo pastry
Cooking oil spray
STEP 1 Preheat oven to 220°C/200°C fanforced. Squeeze liquid from spinach. Heat oil in a large frying pan over high heat. Cook onion and mince, stirring, for 4 minutes or until browned. Add mushroom and garlic; cook and stir for 3 minutes or until mushroom is tender. Add paste and flour; stir for 1 minute or until combined.
STEP 2 Add tomatoes, spinach and crumbled stock cube; stir for 2 minutes or until slightly thickened. Transfer to a 2-litre baking dish.
STEP 3 Place a sheet of filo pastry on a clean chopping board. Spray with oil. Scrunch; arrange over top of beef mixture. Repeat with remaining pastry. Spray top with oil. Bake for 10 minutes or until pastry is golden. Serve.