Delicious lunch that is quite different from the spinach you are used to eat and prepare. Here I used quinoa seed as a healthier variant of rice, and the béchamel sauce, cheese and eggs enrich the taste.
  • 500 g spinach
  • 3 tablespoons of quinoa
  • 1 tablespoon red pepper
  • 1 tablespoon of vegetable seasoning
  • 50 ml tomato sauce
  • 1 chopped carrot
  • 1 clove of chopped garlic
  • 1/8 chopped onion
  • 50 g butter
  • 1 and a half tablespoon of flour
  • milk about 400 ml
  • half a teaspoon of vegetable seasoning

  • 2 eggs
  • 100 g of grated cheese
  1. First fry onions, garlic and spinach on some oil. Use the casserole/baking tray in which you will later bake.
  2. Add the chopped carrots, quinoa, tomato sauce, add the spices and pour water to cover the spinach and cook for 20 minutes.
  3. In the meantime, prepare the béchamel sauce: fry the flour on melted butter for 2-3 minutes and add milk, stir constantly to avoid lumps, add a little vegetable seasoning, may add a little black pepper, it will soon thicken and set aside. Add more milk if needed.
  4. After about 20 minutes of cooking the spinach, set casserole aside, top with béchamel, grated cheese, and set whole eggs as many as desired. I put 2 eggs.
  5. Immediately put the casserole in the oven and bake briefly for several minutes.