Nettles and Blitva with Minced Meat & Topping

The taste of spring wrapped in greens, baked with love.

This meal brings together wild nettles, humble blitva (Swiss chard), and pantry staples like rice and minced meat. The topping of eggs and yogurt bakes into a golden layer that ties it all together, turning a pile of greens into a comforting masterpiece.

If you’ve never cooked with nettles before, don’t be afraid! These wild leaves are a springtime treasure, rich in iron and flavor, and they pair beautifully with the softer blitva. Combined with juicy meat, rice, and creamy topping, this dish becomes more than just food.


Ingredients:

  • 1 medium onion, finely chopped

  • 300–400 g minced meat (beef, pork, or mixed)

  • 150 g rice (uncooked)

  • 1 bunch blitva (Swiss chard), cleaned and chopped

  • 1 handful nettles, cleaned and blanched if mature

  • 1 tbs paprika

  • 1 tbs vegetable seasoning and pepper to taste

  • 2–3 tbsp oil

  • 1.5–2 cups water

For the topping:

  • 3 eggs

  • 4–5 tbsp yogurt or sour milk

To serve:

  • Thick yogurt (2 tablespoons per serving)

Preparation:

  1. Fry the onion in oil until soft and slightly golden.

  2. Add minced meat and fry until browned and crumbly.

  3. Add rice to the pan and stir for a minute to absorb flavors.

  4. Season with spices.

  5. Add chopped blitva (Swiss chard). Stir it in gently.

  6. Add nettles (make sure they’re cleaned well; if mature, blanch quickly before use).

  7. Pour water into the mixture — just enough to slightly cover everything.

  8. Transfer to a baking dish and bake at 250°C for 20 minutes.

  9. In a separate bowl, whisk the eggs and yogurt together for the topping.

  10. After the first 20 minutes, pour the egg-yogurt topping over the dish.

  11. Return to oven and bake for 10 more minutes, or until golden and set.

  12. Remove and let it rest for 15–20 minutes before serving.

  13. Serve warm with a spoon or two of thick yogurt on the side.

Tips:

  • Nettles must be handled with gloves before cooking. Heat neutralizes their sting.

  • This dish is perfect for spring when nettles are young and fresh.

  • You can add a little cheese in the topping for extra richness.

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