Beef Florentine Recipe

Ingredients for Beef Florentine

• Lean Ground Beef
• 28 ounces crushed tomatoes
• Extra Virgin Olive Oil
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• Sugar
• 1/4 teaspoon nutmeg
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh Spinach
• 2 large eggs
• Small Curd Cottage Cheese
• Italian Cheese Blend
• Salt
• Pepper
• Phyllo Pastry Sheets

How to Make Beef Florentine

1. **Prepare the Sauce:** Heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook until fragrant (about 2 minutes).
2. **Brown the Beef:** Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. **Simmer the Sauce:** Stir in crushed tomatoes, tomato paste, nutmeg, oregano, salt, and pepper. Bring to a simmer, reduce heat to low, and cook for at least 1 hour, stirring occasionally.
4. **Prepare the Filling:** While the sauce simmers, wash and trim the spinach. Cook in a pan until wilted. Drain well, then squeeze out excess liquid.
5. **Combine Filling Ingredients:** In a bowl, whisk together the eggs. Stir in the cottage cheese, spinach, 1 cup of shredded Italian cheese, salt, and pepper.
6. **Assemble the Casserole:** Preheat oven to 350°F (175°C). Spray a 13x9 inch baking dish with non-stick spray. Pour the beef sauce into the prepared dish.
7. **Layer and Bake:** Spread the spinach and cheese filling evenly over the sauce. Top with the remaining 1 cup of shredded Italian cheese.
8. **Create the Phyllo Crust:** Lay one sheet of phyllo at a time over the filling, brushing each sheet with melted butter. Repeat until you have 8 layers.
9. **Bake:** Bake for 1 hour, or until the top is golden brown and the filling is bubbly.
10. **Rest and Serve:** Let the casserole rest for at least 15 minutes before cutting into squares and serving.