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Betty Bossi Koch-Center
One ovenproof dish (holding approx. 1 ½ l), greased
How it's done
Heat the oil in a non-stick frying pan. Brown the meat and pine nuts in batches for approx. 3 mins. each, remove from the pan, season. Briefly sauté the onion and garlic in the same pan, add the spinach and cook for a further 5 mins. Return the meat to the pan along with the parsley, mint and sultanas, mix. Remove the pan from the heat.
Unfold the pastry sheets and cut in half. Place 2 pastry sheets in the prepared tin, brush with a little butter, place 2 pastry sheets on top, brush with a little butter. Spread the filling on top. Combine the buttermilk, eggs, salt and pepper, pour over the top. Place 2 pastry sheets on top, brush with a little butter, cover with the remainder of the pastry sheets and butter. Cut the pastry into 8 rectangles.
Approx. 45 mins. in the lower half of an oven preheated to 180°C.
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