Name: Ostrich torte
Yield: 6 servings
Cuisine: Bake
Ingredients: 1.00 pancakes; cheese grated; 10.00 ml sunflower oil; 2.00 onion chopped; 4.00 garlic cloves, crushed; 500.00 g ostrich mince; 70.00 g tomato paste; 400.00 g tomatoes diced; 15.00 ml fresh oregano chopped; 10.00 ml fresh basil chopped; 10.00 ml butter; 125.00 g bacon rindless, chopped; 250.00 g mushrooms chopped; 1.00 garlic cloves, crushed; 2.00 spinach bunch; 15.00 ml butter; 15.00 ml butter; 15.00 ml flour; 250.00 ml milk; 250.00 ml cheddar cheese or mozzarella cheese, grated

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Ingredients (20)

1.00	pancakes
	cheese — grated

OSTRICH MINCE FILLING

10.00 ml	sunflower oil
2.00	onion — chopped
4.00	garlic — cloves, crushed
500.00 g	ostrich mince
70.00 g	tomato paste
400.00 g	tomatoes — diced
15.00 ml	fresh oregano — chopped
10.00 ml	fresh basil — chopped

MUSHROOM FILLING

10.00 ml	butter
125.00 g	bacon — rindless, chopped
250.00 g	mushrooms — chopped
1.00	garlic — cloves, crushed

SPINACH LAYER

2.00	spinach — bunch
15.00 ml	butter

CHEESE SAUCE

15.00 ml	butter
15.00 ml	flour
250.00 ml	milk
250.00 ml	cheddar cheese — or mozzarella cheese, grated

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Method:

OSTRICH MINCE FILLING:
Heat oil in a large saucepan. Sauté onions and garlic until softened.
Add mince and remaining ingredients. Cook over a medium heat, stirring until tender.
MUSHROOM FILLING:
Heat butter in a saucepan and add bacon.
Fry for a few minutes, then add mushrooms and garlic. Fry for one minute.
SPINACH FILLING:
Wash the leaves and shake off excess water. Remove spines from the leaves and chop.
Place leaves in a saucepan and sprinkle with a little salt.
Cover and cook over a low heat until soft. (Do not add water, the water left on the leaves is sufficient.)
When cooked, squeeze liquid from spinach leaves, stir in butter.
TO ASSEMBLE:
Place a pancake on a greased ovenproof serving plate and cover with a layer of mince. Top with another pancake and cover with a layer of spinach.
Top with a third pancake and spread with a layer of the mushrooms. Repeat until all the fillings and pancakes are used. End with a pancake. (It is advisable to sprinkle a teaspoon of grated cheese between each pancake and filling to glue together the pancakes and fillings).
CHEESE SAUCE:
Melt butter in a saucepan and stir in the flour. Add the milk little by little while stirring.
Cook, stirring over a medium heat, until thickened. Stir in the cheese until melted.
Pour mixture on top of the pancake torte.
Bake in preheated 180 ºC oven until heated through.
Serve sliced with a salad.