Meat mina

This meat kugel is inspired by Sephardic recipes for mina con carne. If you avoid kitnyot on Passover, substitute sliced carrots or more spinach for the peas. You can use honey and vinegar in place of the extra sweet red wine; I just wanted to get the stuff used up!

Note that you want ordinary matzo for these sorts of things. Do not use whole wheat or egg matzo.

Again, by 'drained' spinach I mean really drained. It is necessary to squeeze out the water.

INGREDIENTS:

• 2-3 matzos
• 1 lb. ground beef or lamb
• 1 yellow or Spanish onion, finely chopped
  
• 1/2 cup raisins
• 1 cup frozen peas, thawed
• 3 tbsp. extra sweet red wine (or 2 tbsp. vinegar + 1 tbsp. honey)
  
• 1 lb. frozen spinach, thawed and drained
• 1 tbsp. tomato paste
  
• 6 tbsp. olive oil
• 1/2 tsp. ground allspice
• 1/2 tsp. ground cloves
  
• 3 eggs

DIRECTIONS:

1. Preheat oven to 400 degrees.
   
2. Soak the matzos in water for 2 minutes, then immediately press between paper towels to drain away excess moisture. This will make them flexible but not soggy.
3. Coat a non-stick baking pan with 2 tbsp. oil, then cover the bottom with the matzos.
4. In a saucepan, heat 2 tbsp. olive oil, then sauté the onions in the oil over medium-high heat until soft.
   
5. Add the ground meat and sauté together for 3-4 minutes. When the meat is almost cooked, add the tomato paste, wine, peas, spinach and raisins. Allow to cook for another minute or two on low heat.
6. In a separate bowl, beat eggs thoroughly. Combine with meat mixture and transfer to the pan with the matzos.
7. Bake at 400 degrees for 50 minutes or until top is golden.