Ingredients:

• 2 tablespoons butter, divided
• 6 large ripe plantains (about 3 pounds)
• Salt and ground black pepper to taste
• 1 tablespoon olive oil
• ½ cup sofrito (see recipe attached)
• 2 tablespoons tomato paste
• 20 ounces lean ground turkey
• 1 cup small diced tomatoes
• 1 teaspoon dry oregano
• ½ cup alcaparrado (pitted olives, capers and pimientos)
• ¼ cup raisins
• 8 ounces grated part-skim mozzarella cheese or queso blanco lite
• 10 oz. box of frozen leaf spinach or 4 cups of fresh spinach chopped finely

Instructions:

1. Preheat oven to 350 degrees. Grease a 13 by 9 baking dish with a little olive oil or Pam and set aside.

2. Peel the plantains and cut them into 1-inch pieces. Place pieces in a large pot, cover them with water and add 1 teaspoon of salt. Bring to a boil and cook until plantains are very soft, about 20 minutes. Drain and reserve 1 cup of the cooking water.

3. Place the plantains in a medium bowl, add ½ cup of the reserved water and 2 tablespoon of butter and mash with a potato masher until you get a thick, smooth puree.

4. In the meantime, heat oil in a large skillet over medium heat. Add the sofrito and cook for 2 to 3 minutes. Then add the tomato paste and cook for 1 minute more, stirring constantly, until paste darkens. Add the turkey, tomatoes, oregano, alcaparrado, raisins  and season with salt and black pepper. Stir frequently, breaking any lumps, for 8 to 10 minutes, add spinach and cook until most of the liquid is evaporated. Set aside to cool.

5. Spread 1/2 of the mashed plantains evenly over the bottom of the dish. Top with the turkey filling, spreading it in an even layer, and then cover with the remaining half of the mashed plantains. Sprinkle mozzarella cheese over the top.  

6. Bake for 20 to 25 minutes, until the top is lightly golden brown. Remove from the oven and serve warm.