Cricketbirds Wrapped Beef and Spinach |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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a wonderful combination of ingredients, and one of my family's favorites. Instead of making the crust myself, I've found that if you roll out one Pillsbury Pie Crust, and wrap the loaf in that, it works just fine. This is the original recipe, I tend to add a bit more cinnamon, and more tomato paste also. Ingredients:
1 lb ground beef |
1 medium onion, chopped |
1 garlic clove, minced |
1 (6 ounce) can tomato paste |
1/4 cup red wine |
1/4 teaspoon cinnamon |
1/4 teaspoon oregano |
1/4 teaspoon salt |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
2 eggs, beaten seperately |
1 pillsbury pie crust |
Directions:
1. In a large skillet, cook beef, onion and garlic until meat is browned. Drain off excess grease.
2. Add paste, wine, cinnamon, oregano and salt.
3. Simmer, stirring ocassionally, 10-15 minutes.
4. Stir in spinach, and 1 beaten egg.
5. Preheat oven to 375 degrees.
6. Roll out pie crust on floured board.
7. Form a loaf of the meat mixture down the center of the crust, leaving an edge all around.
8. Brush edges with beaten egg.
9. Bring sides up around loaf, and seal with the rest of the egg.
10. Bake 25 minutes, or until crust is browned.
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