Put three tablespoons of olive oil in a pot. Add one small onion finely chopped and three minced garlic cloves. Sauté for 2-3 minutes. Add ½ pound fresh chopped spinach and sauté for 5 more minutes, stirring occasionally.
Separately, in a small pot cook ¼ cup of rice in one cup of water with some salt (by taste); cook for about 10 minutes until the rice is ready.
In a separate pan heat 2 tablespoons of olive oil and add 3 tablespoons of flour and cook until it becomes golden brown. During the cooking gradually add water or vegetable stock until it becomes thick gravy. Add a small can of tomato souse, a teaspoon of paprika, stir and pour into the spinach. Add also the rice and stir well. Season with salt and pepper to taste and crushed chili pepper if you like. Add also a handful of chopped parsley. Stir again.
Grease a casserole dish, pour the spinach mixture in it, and sprinkle a handful of mozzarella cheese on top. Make small indentations on the surface and put there several raw eggs. Put on the eggs some salt and some drops of olive oil.
Bake at 400F for 15 min. Take it out and let it cool a little bit for about 15-20 min. Serve with plain yogurt
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