Ingredients
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2 medium onions, finely chopped
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1/2 lb ground meat (if possible lamb)
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4 garlic cloves, crushed
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1 tablespoon ground coriander
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salt and pepper (to taste)
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chili powder (optional to taste)
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2 lbs spinach (blanches, squeezed and chopped)
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3 eggs, lightly beaten
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3 -4 ounces gruyere, cheese (or parmesan, grated)
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6 ounces fresh cheese (ricotta, mizythra or cream cheese)
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2 tablespoons olive oil
Instructions
- Place a baking mold (10 to 15 inches) with 1 tablespoon of olive oil in the oven at 350°F/180°C.
- Fry in a pan onion until translucent.
- Add ground meat and cook stirring continuously until through.
- Remove from heat and add the other ingredients listed in the ground meat base.
- Take 1/3 of the lower base mix and add the other ingredients for the lower level. Mix with the spoon. Check salt and pepper!
- Take mold out and poor this first mixture. Spread with the spatula.
- Bake 10 minutes at 180°C During this time prepare the middle layer.
- Note: Heat and timing are basing it on convection oven. Cooking time depends from the size of the baking mold as well.
- For the middle layer take another third of the mixture. Add cheeses and egg. Also here mix with the spoon. Check salt and pepper!
- When the lower lever is firm poor the second level on it. Use the spatula.
- Bake other 10 minutes or so until firm. During this time prepare the upper layer.
- For the upper lever take the remaining third, add parsley and eggs. Mix with the spoon and adjust salt and pepper if necessary.
- Bake other 10-15 minutes or so until firm. Check with the knife if through.
- When ready let it sit for at least 20 minutes prior cutting.
- Serve and enjoy.
- Note if you have a smaller mold the cooking time will rise as the tagine will be thicken.
- Note: Feel free to change or add ingredients to your own taste.