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This is on the same plan as Moussaka or Kima Fournou, with spinach replacing the eggplant. If the meat sauce is frozen a few days, it may become quite dry, a desirable (but not necessary) attribute for the dish. Serves 2 Spinach, cooked and chopped, fresh or frozen, 5 ounces Preheat oven to 325 degrees F. Butter bottom of baking dish. If meat sauce is quite moist, wring out the spinach. Place the chopped spinach in the baking dish. If meat sauce is very moist, drain in a colander. Place meat sauce over the spinach. Make mashed potatoes on the dry side. Spread them over the meat sauce. Dot the mashed potatoes with butter. Bake until heated through, about 45 minutes. If a great deal of liquid is exuded by the meat sauce during baking, drain off liquid with a bulb baster. Variation For quicker cooking, use 350 degrees F. For well-browned potatoes, run the dish under the broiler at the end. (Or remove from oven, turn up temperature to 400 degrees F., return to oven after 5 minutes and bake a few minutes until browned as desired.) |
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