Mary Berry’s fabulous family feasts
Whip up something scrumptious to impress your family or friends…
Beef Florentine
Serves 8 Cals per serving: 576 11 sheets of filo pastry 60g butter, melted BEEF LAYER 30g butter 1kg lean minced beef 1tbsp plain flour 1 x 400g can of chopped tomatoes 2tbsp tomato purée 2 garlic cloves, crushed 1tsp caster sugar Salt and black pepper SPINACH AND CHEESE 625g spinach leaves, tough stalks removed, roughly chopped 90g mature Cheddar cheese, grated 90g Gruyère or Emmental cheese, grated 125g full-fat soft cheese 2 eggs, lightly beaten
To prepare the beef layer, melt the butter in a large saucepan, add the minced beef, and cook, stirring, for 10-15 mins, or until the meat is browned all over.
Add the flour and cook, stirring, for 1 min. Add the tomatoes, tomato purée, garlic and sugar, season with salt and pepper, and bring to the boil. Cover and simmer, stirring occasionally, for 35 mins. Taste for seasoning.
Meanwhile, prepare the spinach and cheese layer. Wash the spinach and put it into a large saucepan. Cook over a gentle heat until the spinach wilts. Drain thoroughly, squeezing to remove excess water. Mix the spinach with the Cheddar, Gruyère or Emmental, soft cheese and eggs, and season to taste.
Spoon the beef mixture into a shallow ovenproof dish, then spoon the spinach and cheese mixture over the top.
Prepare the filo topping for the dish (see box, below, for instructions).
Bake in a preheated oven at 200°C/180°C fan/ gas 6 for 20-25 mins, until the filo pastry is crisp and golden. Serve hot.