Beef and Spinach Matzo Pie
3
Points®
Temps total: 1 h 16 min • Préparation: 16 min • Cuisson: 1 h • Portions: 8 • Difficulté: Facile
Here’s a Passover-friendly version of a meat lasagna. Feel free to swap lean ground chicken or turkey for the beef.
Ingrédients
Vegetable oil
2½ tbsp(s)
Onion
1 large, chopped
Garlic
2 clove(s), large, minced
Uncooked lean ground beef
1½ pound(s)
Fresh spinach
6 oz, baby leaves, coarsely chopped (about 6 packed cups
Canned crushed tomatoes
29 oz
Canned tomato paste
2¼ tbsp(s)
Dried oregano
1 tsp(s)
Table salt
1 tsp(s)
Black pepper
¼ pinch(es)
Smoked paprika
1 tsp(s)
Matzo
4 item(s), plain
Cooking spray
2 spray(s)
Instructions
1
Preheat oven to 350ºF. Heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until tender, about 5 minutes. Add beef to skillet and cook, breaking up meat as it cooks, about 5 to 7 minutes; drain off fat.
2
Add spinach, crushed tomatoes, tomato paste, oregano, salt, pepper and paprika to skillet. Cook, stirring occasionally, until spinach is tender and sauce reduces and thickens, about 15 minutes.
3
Coat a 9-inch square baking pan with cooking spray. Place 2 pieces of matzo in bottom of pan; spread 3 cups meat sauce on top. Place remaining 2 pieces of matzo on top; spoon on remaining meat sauce. Bake until matzo is softened and dish is heated through, about 30 minutes. Let sit for five minutes before cutting into 8 pieces with a sharp knife. Yields 1 piece per serving.
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