Moussaka with Rice and Spinach
Staying at home, cooking and baking 12

When I was preparing the lunch yesterday, I thought this would be a good recipe for these days because it does not require many ingredients (and a lot of households have rice in stock now 🙂 ) and is also easy to prepare. It is one of the most popular dishes in our family, the recipe comes from Bulgaria.

In the past, I used to use only milk in the egg mixture (the title photo), but now we prefer that our moussaka has a crust, so I changed the recipe a little.

Moussaka with Rice and Spinach

We need:

300 g minced meat (a mix of beef and pork)

300 g cooked rice

1 clove of garlic

salt

black pepper

100 g spinach leaves (frozen)

125 ml of yoghurt

2 eggs

milk

2 tablespoons of flour

oil

Method:

Thaw the spinach leaves and cut them into smaller pieces. Cook rice. Roast the minced meat with a little oil. Leave to cool a little, season with salt, pepper and crushed garlic. Then add the rice and spinach. Fill the baking mold with the mixture. Whisk the eggs with yoghurt by a fork, season with salt, add flour and stir until smooth. If the mixture is very thick, dilute with a little milk and then pour over the meat with rice and spinach. Bake in the oven preheated to 180°C for about 40 minutes until gold-brown. Served with white yoghurt. Garlic lovers can taste the yoghurt with crushed garlic. I use garlic often when cooking. I store it in a closed smaller glass in the refrigerator – I crush several cloves and pour water over – the garlic turns green to turquoise, but when cooking it does not matter.

Try also other Bulgarian recipes:

Gyuvech with Rice and Sauerkraut

Fried Peppers

Text: © Copyright Ingrid, Travelpotpourri
Fotos: © Copyright Ingrid, Travelpotpourri

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