Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 800 g spinach
- 1 cup rice (short grain)
- 500 ml vegetable stock
- 4 small fish fillet (s) (pollack)
- 500 ml milk, 1.5% fat
- 4 teaspoons flour
- 1 cup herbal cream cheese
- salt and pepper
- Vegetable broth, instant
- 1 pinch (s) nutmeg
- Cheese, grated
Print Recipe
Pin Recipe Instructions
- Thaw the spinach. Cook rice in vegetable stock for about 15 minutes and place in a baking dish. Season the pollack fillet and place on the rice, also season the spinach and spread over it.
- Mix the milk with the flour and bring to the boil. Dissolve the cream cheese in the sauce, stirring constantly, season with salt, pepper, nutmeg and a little vegetable stock powder and pour over the casserole. Sprinkle with cheese and bake in a preheated oven at 220 ° C for about 20 minutes.
- Tip:
- I also like to make the casserole with Kritharaki noodles (small, rice-grain-shaped Greek noodles).
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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