Name: Mince meat and spinach bake
Yield: 8 servings
Cuisine: Beef
Ingredients: 15.00 ml oil; 1.00 onion medium, chopped; 2.00 garlic cloves, chopped; 750.00 g beef mince; 250.00 g mushrooms sliced; 30.00 ml fresh parsley chopped; 15.00 ml fresh oregano chopped; 5.00 ml dried oregano; 15.00 ml tomato paste; 5.00 ml salt; freshly ground black pepper to taste; 1.00 eggs extra-large, whisked; 30.00 ml parmesan cheese; 500.00 g spinach; 250.00 ml milk; 1.00 bay leaves; 1.00 onion small, sliced; 5.00 black peppercorns whole; 1.00 celery stalks; 1.00 baby carrots baby, sliced; nutmeg whole, grated; 30.00 g butter; 30.00 ml flour cake; 1.00 ml salt; freshly ground black pepper to taste

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Ingredients (25)

MEAT FILLING

15.00 ml	oil
1.00	onion — medium, chopped
2.00	garlic — cloves, chopped
750.00 g	beef mince
250.00 g	mushrooms — sliced
30.00 ml	fresh parsley — chopped
15.00 ml	fresh oregano — chopped
5.00 ml	dried oregano
15.00 ml	tomato paste
5.00 ml	salt
	freshly ground black pepper — to taste
1.00	eggs — extra-large, whisked
30.00 ml	parmesan cheese
500.00 g	spinach

BÉCHAMEL SAUCE

250.00 ml	milk
1.00	bay leaves
1.00	onion — small, sliced
5.00	black peppercorns — whole
1.00	celery stalks
1.00	baby carrots — baby, sliced
	nutmeg — whole, grated
30.00 g	butter
30.00 ml	flour — cake
1.00 ml	salt
	freshly ground black pepper — to taste

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Method:

Microwave the oil, onion and garlic for 2 minutes on 100 per cent power. Add the mince and mushrooms and microwave for 5 minutes on 100 per cent power. Stir once while the mince is cooking. Add the remaining ingredients, except the egg, cheese and spinach. Meanwhile, remove the hard stems from the washed spinach. Do not dry the leaves. Place in a large flat glass dish. Cover with plastic wrap and microwave for 1 to 2 minutes on 100 per cent power. Arrange the leaves in a large circular buttered bowl with the undersides of the leaves facing up, ensuring that the leaves extend beyond the rim of the bowl. Cover the leaves with a piece of damp kitchen towelling while preparing the béchamel sauce. Place the milk, half a bay leaf, onion, peppercorns, celery, carrot and nutmeg in a deep container. Microwave for 3 minutes on 100 per cent power. Remove from the oven and allow to stand for 15 minutes. Strain, reserving the milk. Place the butter in a deep container and microwave for 2 minutes on 100 per cent power. Stir in the cake flour and half the milk. Stir well. Add the remaining milk. Microwave for 5 minutes on 100 per cent power. Stir at one minute intervals. Season with salt and black pepper. Place the meat filling, béchamel sauce, whisked egg and Parmesan cheese in the dish lined with spinach leaves. Fold the spinach leaves over the meat. Paint the leaves with melted butter. Cover with buttered wax paper and microwave for 10-12 minutes on 70 per cent power. Allow to stand for 5-8 minutes. Remove the paper and turn the mould out onto a plate. Serve hot or cold.
Serves 8.