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Ingredients
Turkish Casserole with Spinach and Ground Lamb
- Ingredients
- 4 Filo dough (from Turkish grocery store)
- 300 grams Spinach (frozen)
- 2 garlic cloves
- 4 Tbsps vegetable oil
- 400 grams Ground lamb
- 1 bunch Fresh herbs (mixed, such as dill, mint, parsley)
- 50 grams Caper
- 1 Tbsp raisins
- 1 egg yolk
- salt
- peppers
- Fat (for the pan)
Seaparate dough sheets, roll out and cover with a damp cloth. Grease baking pan (30 x 40 cm) (approximately 12 x 16 inch). Thaw spinach according to package directions. Peel garlic, soak raisins in warm water.
Heat 1 tablespoon of oil in a pan and saute ground lamb until crumbly. Remove from pan. Saute spinach and garlic in the same pan, return meat to the pan, add squeezed raisins. Rinse herbs and chop finely. Add herbs and capers to the pan, season well with salt and pepper. Line baking pan with two dough sheets, brush with a little oil and place half of ground lamb mixture on top. Layer next sheet of dough and brush with oil. Spread remaining ground lamb mixture and cover with the last dough sheet. Fold in all hanging edges of the dough. Whisk egg yolk with a little water, brush dough sheet with the mixture and bake in preheated oven at 200°C (approximately 400°F) for about 20-25 minutes. Remove from oven and serve.