Summary

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

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Instructions

1. 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.
2. 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.
3. Tip:
4. I also like to make the casserole with Kritharaki noodles (small, rice-grain-shaped Greek noodles).