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Greek Spinach Casserole

Greek Spinach Casserole Categories: Casseroles|Main dishes
Nb persons: 0
Preparation time:
Total time:
Source: Carme Engel

    1 tablespoon  vegetable oil
    1 cup  onion, diced
    2 pounds  ground beef, or ground lamb
    3/4 cup  tomato puree
    1/2 cup  dry red wine
    3/4 teaspoon  cinnamon
    4 cups  rice, cooked
    1  egg, beaten
    30 cups  spinach
    3 tablespoons  butter
    1 tablespoon  fresh chives, minced
    3 tablespoons  all-purpose flour
    1 2/3 cups  milk
    1 cup  feta cheese, crumbled
    1/4 cup  parmesan cheese, grated

Preheat the oven to 400 degrees. Heat the oil in a large saute pan, and saute the onion until translucent, about 3 minutes. Add the beef and brown it, breaking it up with a spoon. Add the tomato puree, wine, cinnamon, and dill. Cook for about 15 minutes to blend the flavors. Mix in the rice and the eggs, and add salt and pepper to taste, Spoon this mixture into a greased 9X13 baking dish.

Steam the spinach until wilted 3-5 minutes. Drain. Cover the meat and rice mixture with the spinach.

Melt the butter in a saucepan. Saute the chives briefly. Sprinkle on the flour and stir to make a thick paste. Add the milk a little at a time, stirring well after each addition to prevent lumps. Add the feta cheese and cook just enough to melt the cheese. Pour the sauce evenly over the casserole to cover. Sprinkle parmesan cheese over the top of the casserole. Bake for 30-40 minutes or until golden brwon. Let the casserole reest for 10 minutes, then cut into squares and serve.

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