Beef and Spinach Pie
You'll need:
1 pound ground beef
1 tomato diced
1 yellow onion
3 cups spinach
1 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper
2 cloves of chopped garlic
1 teaspoon oregano
1/2 teaspoon dried thyme
1 tablespoon paprika i used smoked paprika, you could use regular
1 tablespoon paprika i used smoked paprika, you could use regular
8 oz low fat cream cheese, at room temp
1 cup Monterey Jack cheese & 1 cup Colby cheese (combined)
1 egg, beaten
1 roll of phyllo dough (this is different from puff pastry, phyllo dough doesn't puff when baked)
1 roll of phyllo dough (this is different from puff pastry, phyllo dough doesn't puff when baked)
Egg wash:
1 egg and 2 tablespoons of milk or water, beaten together
Method
1. In a large skillet on medium high flame, cook the ground beef until it's almost no longer pink; using a wooden spoon or spatula chopping the ground beef. Once the ground beef is halfway done, 1 1/2 teaspoons of salt, 1 1/2 teaspoons of black pepper and onions, and cook for 1 minute. Add the spinach and garlic, cook for 2 minutes, moving everything from the bottom of the pan on top of the spinach.
2. Drain the ground beef mixture and add cream cheese; mix until combined. You want to add the cream cheese while the mixture is still hot.
3. Add 1 cup of the cheese mixture, oregano, thyme, paprika and mix. Add egg and diced tomatoes and mix; set aside.
4. In a 9 inch tart pan (or you could use a pie tin) separate the phyllo dough and lay the dough across the pan over lapping the edges of the pan. Continue to lay the dough across the pan making sure that all of the edges of the dough is overlapping the pan. (don't worry if it beings to dry, you will moisten it when you brush the egg wash on).
5. Pour the mixture int he middle of the pie tine and begin pulling the edges of the dough up towards the center of the pan. Use a pastry brush to brush the edges of the dough; folding the edge towards the middle. Brush the edges of the dough that will be touching the dough that was previously folded towards the center. Repeat this process turning the pan and brushing any edges of the dough with the egg wash that need to be sealed; you want the entire top to be sealed, almost like making an apple pie.
6. Brush the entire top of the pie with the egg wash and bake for 35 to 45 minutes or until the top is golden brown.
2. Drain the ground beef mixture and add cream cheese; mix until combined. You want to add the cream cheese while the mixture is still hot.
3. Add 1 cup of the cheese mixture, oregano, thyme, paprika and mix. Add egg and diced tomatoes and mix; set aside.
4. In a 9 inch tart pan (or you could use a pie tin) separate the phyllo dough and lay the dough across the pan over lapping the edges of the pan. Continue to lay the dough across the pan making sure that all of the edges of the dough is overlapping the pan. (don't worry if it beings to dry, you will moisten it when you brush the egg wash on).
5. Pour the mixture int he middle of the pie tine and begin pulling the edges of the dough up towards the center of the pan. Use a pastry brush to brush the edges of the dough; folding the edge towards the middle. Brush the edges of the dough that will be touching the dough that was previously folded towards the center. Repeat this process turning the pan and brushing any edges of the dough with the egg wash that need to be sealed; you want the entire top to be sealed, almost like making an apple pie.
6. Brush the entire top of the pie with the egg wash and bake for 35 to 45 minutes or until the top is golden brown.