Vegetarian casserole Greek style

Ingredients for 6 servings:

• some coconut oil
• 2 m.-sized onion(s)
• 2 m.-large zucchini
• 100 g pine nuts
• 300 g spinach, frozen
• 2 cloves garlic
• 3 bell peppers
• 1 can kidney beans, approx. 400 g
• 200 g feta cheese
• 100 g dried tomatoes
• 1 can tomatoes, chopped
• 125 g cream cheese
• 1 cup of crème fraîche, approx. 150 – 200 g
• 125 g soy granules
• Vegetable broth for pouring
• 150 g Emmental cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

simply

Roughly dice the peeled onions and zucchini and fry in a pan with the coconut oil. Add the pine nuts. Meanwhile, defrost the frozen spinach on the side of the pan. Once the ingredients are fried, season with salt and pepper and crush the garlic cloves over the spinach. Finally, add the cream cheese and crème fraîche to the pan and season with thyme. Season again to taste. Meanwhile, finely chop the bell peppers, sun-dried tomatoes, and feta cheese. Allow the soy granules to swell in vegetable stock and pour into a large casserole dish. Add the ingredients from the pan, bell peppers, sun-dried tomatoes, and feta cheese, and mix well. Sprinkle with Emmental cheese and bake in the oven at 200 degrees Celsius (top/bottom heat) for 30 minutes. Serve with rice and tortellini, or even a couscous salad. It tastes even better the next day. 600 kcal per serving.