I usually prepare this moussaka with silverbeet or other greens and with spinach for the first time. Nice and light lunch, I don't know why I've never used spinach this way, but I always kept to the classic spinach prepared with rice and whole eggs.

  • 600 g cleaned spinach (21 oz)
  • 400 g minced meat (14 oz)
  • half an onion
  • 1 grated carrot
  • 2-3 cloves of chopped garlic
  • 1 cup rice
  • half a tablespoon of red paprika
  • half a tablespoon vegetable seasoning
  • salt and black pepper to taste
  • 3 eggs
  • 150 ml of plain yogurt (3/5 cup)
  1. In a baking tray, fry the chopped onions, add the carrot and garlic. Once fried, add the minced meat to fry until it loses pink colour. Finally add the spices and rice and mix.
  2. In the same baking tray (you'll need a larger tray), add 3 cups of water, bring the water to boil and add the spinach. Cover with a lid so the spinach will reduce volume quickly, it will take about 10 minutes. After the spinach loses its volume, add 1 more cup water, it should have enough water just to cover the contents of the tray.
  3. Bake at 250 C (490F)  degrees for about 15 minutes, then remove and pour over a mixture of eggs and yogurt, and turn it back in the oven to bake for a few more minutes.
  4. Serve with sour milk.