for 4 person

Filling

	oil, for frying
500 g	minced meat (beef)
50 g	pine nuts
1 tsp	ground coriander seeds
½ tsp	ground cumin
1 tsp	salt
1	onion, finely chopped
1	garlic clove, finely chopped
250 g	frozen leaf spinach, defrosted, drained
1 bunch	flat-leaf parsley, finely chopped
½ bunch	peppermint, finely chopped
50 g	sultanas

Pie

1 parcel	strudel pastry
50 g	butter, melted, left to cool
2 ½ dl	buttermilk
2	eggs
½ tsp	salt
a little	pepper

How it's done

Filling

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.

Pie

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.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180°C.

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