Yogurt-Spinach-Flatbread Casserole
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 ½ flatbread (s), 250 g
- 40 g butter
- 50 g olive oil or rapeseed oil
- 400 g spinach, fresh or frozen
- 650 g yourt
- 3 clove (s) garlic, pressed
- salt and pepper
- 1 pinch nutmeg
- 4 cocktail tomatoes
Print Recipe
Pin Recipe Instructions
- Cut the flatbread into pieces with an edge length of 1.5 - 2 cm. Put in a baking dish. The baking dish should not be too flat and just barely covered with the cubes.
- Put the butter and oil together in a small bowl. Put the baking dish and the small bowl in the oven at 240 ° C. When the butter has melted, stir the butter and oil vigorously and carefully pour over the bread cubes so that as many cubes as possible get some of it.
- Leave in the oven for about 20 minutes, stirring the cubes every now and then. At first only every 3 - 4 minutes, in the end more often. They are all supposed to be a beautiful golden brown color.
- In the meantime, sort the fresh spinach, let it collapse in a little boiling salted water, drain or heat up frozen spinach, then drain the water. Squeeze the spinach well, then roughly chop the fresh spinach, this is not necessary with frozen products. Season with salt and nutmeg - I like to take a little more of them.
- Add a large pinch of salt, pepper and the pressed garlic to the yogurt and stir well.
- When all the bread cubes are nicely browned, remove about 1/3. The pan should be just under half full, put the bread aside. Turn off the oven.
- Now distribute the spinach evenly on the bread in the baking dish so that a nice layer is created. If possible, the yoghurt should not run into the bread layer.
- Then carefully pour the yoghurt onto the spinach, maybe spread a little more and put the mold back in the oven. Now wait about 20 minutes. When the yoghurt bubbles slightly in the first few places, take the mold out of the oven and spread the bread cubes that have been set aside nicely on it.
- If you feel like it, after the pan is back in the oven, take a small plate, a few cross-cut cocktail tomatoes and put them in the oven. The tomatoes are placed on top of the yogurt along with the bread cubes.
- A main course or a starter (for twice the number of diners) that I ate in a Turkish restaurant many years ago - and cooked it straight away. A warm dish for hot and cold days.
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