You will need
1 bunch swiss chard (whole leaves)
½ t (2.5 ml) bicarbonate of soda
1 T (15 ml) olive or canola oil
125 g streaky bacon, cut into 1 x 1 cm dice
1 large onion, chopped
Ina Paarman’s Green Onion Seasoning
1 x 100 g Ina Paarman’s Poultry Stuffing Mix
2 t (10 ml) Ina Paarman’s Beef Flavour Stock Powder
1 x 125 g Ina Paarman’s Sun-dried Tomato Pesto
500 g lean beef mince
oil for drizzling
Boil a kettle of water.
Place the spinach in a large mixing bowl, add bicarbonate of soda to preserve green colour and pour boiling water over. Leave to stand while preparing mince mixture.
Adjust the oven rack to the middle position and preheat the oven to 180°C.
Butter the bottom and sides of a 26 cm pie dish really well.
Warm a heavy based frying pan, add the oil and fry the bacon until crisp. Remove from pan and keep on one side, add the onion, seasoned with Green Onion Seasoning to the same pan.
Stir-fry until the onion is nicely browned.
Remove spinach leaves from hot water and transfer to a clean, dry kitchen towel.
Put the best spinach leaf upside down in the buttered dish.
Line the dish with more leaves on top of one another and overhanging the pie dish, aim for ± 2 – 3 layers of leaves, reserve the rest for covering the top.
Spoon the mince mixture into the spinach lined dish.
Cover the top with the remaining leaves and neaten the edges.
Drizzle oil over the pie.
Bake for 40 – 45 minutes. To unmold, invert a serving plate over the pie dish, flip the plate and dish, and then remove the pie dish.
Serve, sliced with our Pepper or Mushroom Sauce.