John Myers
Ingredients for 6 servings:
- 1 roll from the day before
- 600 g leaf spinach, frozen
- 5 onions
- 3 garlic cloves
- 1 tsp butter
- salt and pepper
- nutmeg
- 800 g minced beef
- 1 egg(s)
- 2 tbsp tomato paste
- 1 tbsp mustard
- 1 tsp thyme, dried
- Paprika powder, sweet
- 100 g feta cheese
- 5 tbsp olive oil
- 500 g tomatoes
- 250 g rice
- 500 ml vegetable stock
- 1 tsp oregano, dried
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours
simply
Soak the rolls in water. Thaw the spinach. Finely dice 3 onions, cut the rest into wedges. Chop the garlic. Heat the fat in a saucepan. Sauté 1/3 of the diced onion and half of the garlic. Add the spinach and sauté for 4-5 minutes. Season with salt, pepper, and nutmeg, place in a sieve, drain well, and let cool. Squeeze the excess liquid out of the rolls and knead with the minced meat, egg, 1/3 of the diced onion, 1 tbsp. of tomato paste, mustard, thyme, a little salt, pepper, and paprika. Roll out the mixture in a large freezer bag to a sheet measuring approximately 26 x 26 cm. Spread the spinach on top, leaving a 3 cm border all around. Crumble the feta on top. Roll up using the freezer bag. Press the seam shut and press the two sides together. Add 2 tbsp. of oil to a roasting pan. Place the roast seam-down. Cook in a hot oven (electric stove: 200°C/convection oven: 175°C/gas: see manufacturer’s instructions) for about 1 hour. After about 30 minutes, add the onion wedges. Finally, add 125 ml of hot water, if desired. Meanwhile, dice the tomatoes. Heat 3 tablespoons of oil in a saucepan, sauté the remaining diced onion and garlic. Add the tomatoes and 1 tablespoon of tomato paste, and sauté gently. Stir in the rice and add the broth. Season with oregano, a little salt, and pepper. Let stand for about 20 minutes. Tip: Stir some fresh basil into the rice at the end. 660 kcal per serving
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