Turkish Spinach and Ground Meat Casserole
Turkish casserole with spinach and ground meat is a recipe featuring fresh ingredients from the filo dough category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 yufka sheets (from Turkish grocery store)
- 300 g frozen spinach leaves
- 2 cloves garlic
- 4 tbsp oil
- 400 g lamb ground meat
- 1 bunch mixed herbs (dill, mint, parsley)
- 50 g capers
- 1 tbsp Raisins
- 1 egg yolk
- Salt
- Pepper
- fat for the pan
Instructions
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1.
Roll out dough sheets and cover with a damp cloth. Grease a 30 x 40 cm baking dish. Thaw spinach according to package instructions. Peel garlic, soak raisins in warm water.
-
2.
Heat 1 tbsp oil in a skillet, brown ground meat vigorously, remove, add spinach, briefly steam, press in garlic, mix back in meat. Squeeze out raisins, stir in. Wash herbs, finely chop, add with capers, season with salt and pepper. Line baking dish with two dough sheets, ensuring edges are fully covered. Brush with oil, spread half the meat mixture on top. Place next dough sheet, brush with oil, cover with remaining meat, top with final dough sheet. Fold any excess dough edges inward. Beat egg yolk with a little water, brush dough with it and bake in oven at 200°C for about 20-25 minutes.
