Zartweizen-Spinat-Auflauf mit VEGGY Classic

Tender Wheat and Spinach Bake

Name: Tender Wheat and Spinach Bake
Total time: 70 min
Yield: 4 Portions
Ingredients: 150g Tender wheat; 2piece Onion; 4tbsp. Olive oil; 80g Pine nuts; 300g Spinach leaves, fresh; 200g Yogurt; 50g Sour cream; 30g Emmental, grated; 30g Olives; 80g Cocktail tomatoes; 200g Goat's cheese or mozzarella; 1tbsp. Greek Herbs; 1pinch Sea Salt, Coarse; 1pinch Pepper Black, Whole

60—70 Min

Greek Herbs

Recipes where everything can be thrown in a dish and shoved in the oven are the best kind — it almost feels like the food is cooking itself! This tender wheat and spinach bake is perfect for cooking in advance or taking into work for lunch.

Ingredients 4 Portions

150 gTender wheat
2 pieceOnion
4 tbsp.Olive oil
80 gPine nuts
300 gSpinach leaves, fresh
200 gYogurt
50 gSour cream
30 gEmmental, grated
30 gOlives
80 gCocktail tomatoes
200 gGoat's cheese or mozzarella
1 tbsp.Greek Herbs
1 pinchSea Salt, Coarse
1 pinchPepper Black, Whole

Preparation

1
Prepare the tender wheat according to the instructions on the packaging. Meanwhile, peel and finely dice the onion.
2
Heat the oil in a pan and fry the onion. Then briefly fry the pine nuts and the spinach leaves.
3
Preheat the oven to 200 °C (356 °F).
4
Season the pan-fried vegetables with the Kotányi Greek Herbs, salt and black pepper and allow to cool.
5
Stir the yogurt, sour cream, grated Emmental and tender wheat into the cooled spinach mixture and add to a greased baking dish.
6
Bake for around 20-25 minutes.