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Name: Turkish Mina De Espinaca Con Carne
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2 tb Pignolia, optional; 1 md Onion chopped; 1 lb Fresh spinach; 4 Matzos; 1 lb Ground beef; 1 c Mashed potatoes; 6 tb Vegetable oil; 1 ts Salt, or to taste; 3 Eggs; 1 pn Allspice

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INGREDIENTS

2 tb Pignolia, optional
1 md Onion ; chopped
1 lb Fresh spinach
4 Matzos
1 lb Ground beef
1 c Mashed potatoes
6 tb Vegetable oil
1 ts Salt, or to taste
3 Eggs
1 pn Allspice

Servings

INSTRUCTIONS

Soak the unbroken matzos in cold water until soft. Drain very well on a cloth or paper towel. Squeeze if necessary. (This step is important, or the mina will be too soggy and not crunchy.) Wash the s pinach well, drain thoroughly, and dry, then chop lightly. Saute the onion in 2 tbsp oil. Add the meat and cook until browned. Just before it is done, add the pignolias, if using. Season with salt an d allspice. Degrease. Cook the spinach briefly, just until it wilts. Drain and mix with meat and potatoes. Beat two eggs well and add to the spinach-meat mixture. Preheat oven to 400F. Grease a pie p late or square baking pan with 2 tbsp oil. Cover the bottom of the pan with 2 whole matzos. If they break up, you can patch them. Spread the spinach-meat mixture on top. Cover with the remaining 2 ma tzos. Brush the top with the remaining 2 tbsp oil. Beat the remaining egg and spread over all. Bake 50 min or until top is lightly browned. NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988. Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #547 by "Master Harper Gaellon" on Apr 3, 1997

NOTES

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Turkish Mina De Espinaca Con Carne

2 tb Pignolia, optional
1 md Onion chopped
1 lb Fresh spinach
4 Matzos
1 lb Ground beef
1 c Mashed potatoes
6 tb Vegetable oil
1 ts Salt, or to taste
3 Eggs
1 pn Allspice

Soak the unbroken matzos in cold water until soft. Drain very well on a  cloth or paper towel. Squeeze if necessary. (This step is important, or the  mina will be too soggy and not crunchy.) Wash the s pinach well, drain  thoroughly, and dry, then chop lightly. Saute the onion in 2 tbsp oil. Add  the meat and cook until browned. Just before it is done, add the pignolias,  if using. Season with salt an d allspice. Degrease. Cook the spinach  briefly, just until it wilts. Drain and mix with meat and potatoes. Beat  two eggs well and add to the spinach-meat mixture. Preheat oven to 400F.  Grease a pie p late or square baking pan with 2 tbsp oil. Cover the bottom  of the pan with 2 whole matzos. If they break up, you can patch them.  Spread the spinach-meat mixture on top. Cover with the remaining 2 ma tzos.  Brush the top with the remaining 2 tbsp oil. Beat the remaining egg and  spread over all. Bake 50 min or until top is lightly browned.    NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,  New York: 1988.    Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #547 by "Master Harper  Gaellon" <gaellon@inch.com> on Apr 3, 1997

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Nutrition

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Serving Size: 1 Serving (418g)
Recipe Makes: 6 Servings

Calories: 774
Calories from Fat: 539 (70%)

Amt Per Serving		% DV

	Total Fat 59.9g	80 %
	Saturated Fat 19g	95 %
	Monounsaturated Fat 23.6g
	Polyunsanturated Fat 5.2g
Cholesterol 642.8mg		198 %
Sodium 441.8mg		15 %
Potassium 1089.4mg		29 %
Total Carbohydrate 15.4g		5 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 12.8g
Protein 43g		61 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 774

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