Mom’s Feta & Pecan GreenBeans
- 1 ½ pound fresh green beans, trimmed, or 2-3 packages of pre-washed and trimmed fresh green beans (she gets them at Randalls).
- 2/3 cup olive oil
- 1 teaspoon dried dill weed
- 1/3 cup white wine vinegar
- ½ teaspoon minced garlic
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup coarsely chopped pecans
- ½ cup diced red onion
- 1 cup crumbled feta cheese
Fry meat and remove most of the fatty juice. Heat oil (2 spoons) in a pan. Fry onions and mix with meat, garlic, and condiment. Add salt, and pepper to taste. Once the meat is brown, add the spinach and cook it for 5 minutes. Beat eggs with flour and water. Make a dense but runny mixture in a big jar or container. On a flat pan (non-stick), heat 2 spoons of olive oil (every pancake needs this). Pour the mixture (total needed is 4-5 big pancakes; not too thick). Turn them over; add a small teaspoon of oil again, so they don’t stick on the pan. In a round pan, layer tortillas and alternate ingredients:
One tortilla, meat, spinach and onion mixture; sour cream.
One tortilla, meat, spinach and onion mixture; ricotta cheese.
One tortilla, meat mixture, mozzarella/quesadilla, cheese and parmesan.
Place under oven broiler briefly until cheese melts (keep a close eye on it or it will burn).
Or you can microwave.
Serve in slices with Spanish rice and hot sauce or alone.