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Inicio Griekse gehaktschotel met feta en tomaat

Casserole Greek Minced lamb Feta Weeknight Eating together

Oven dishes are the undisputed heroes of weeknights: you prepare everything, slide it into the oven and shortly after something delicious is on the table. This Greek version combines spiced minced lamb with sweet tomatoes, spinach and a generous layer of melting feta. Use a large baking dish made of ceramic so everything cooks evenly and you can bring the dish straight to the table. Sharing makes dishes like this truly enjoyable.

x_ckl_recipe_markerGreek minced meat casserole with feta and tomato This Greek casserole with spiced minced lamb, ripe tomatoes and creamy feta is exactly the kind of dish that brings smiles around the table. Warm, tasty and easy to make. How to make a Greek minced meat casserole with feta and tomato? Main course Greek 4 people 15 min 25 min 5 min 45 min

Preheat the oven to 200°C (conventional heat).
Heat a splash of olive oil in a frying pan over medium heat. Gently sauté the onion and garlic for about 3 minutes.
Add the minced lamb and cook until crumbly and golden brown. Season with cinnamon, cumin, oregano, salt and pepper.
Stir the sieved tomatoes (passata) into the meat mixture and gently simmer for 5 minutes over low heat.
Stir in the spinach and cook until the leaves have just wilted. Taste and adjust the seasoning if needed.
Pour the meat mixture into the baking dish. Arrange the tomato slices on top and crumble the feta generously over it.
Drizzle with a little olive oil and bake the dish for 20 to 25 minutes, until the feta turns golden brown and the edges start to bubble.
Remove the dish from the oven and let it rest for 5 minutes. Sprinkle with fresh oregano or parsley and serve immediately with warm pita bread or rice.

Casserole Greek Minced lamb Feta Weeknight Eating together 500 g minced lamb 1 large onion, finely chopped 3 garlic cloves, pressed 400 ml passata (sieved tomatoes) 3 ripe tomatoes, sliced 150 g fresh spinach 200 g feta, crumbled 1 tsp ground cinnamon 1 tsp ground cumin 1 tsp dried oregano Olive oil Salt and freshly ground black pepper Fresh oregano or parsley to serve Pita bread or rice, to serve Baking dish (ceramic) Frying pan Wooden spoon Knife and cutting board Garlic press Guantes de horno guantes-de-horno Sartén sarten Prensa de ajo prensa-de-ajo Fuente para horno / bandeja para asar Alva de hierro fundido Nori + asas de cuero gratis - 30 x 21 x 8.2 cm - capa antiadherente esmaltada Alva Bandeja para asar Cosy & Trendy Fuente pequeña para horno / Fuente para servir de cerámica Fontestic Roest - 16 x 10 x 3.5 cm / 350 ml Cosy & Trendy Pequeña fuente para horno Fuente para horno Emile Henry - Arcilla - 22 x 14 x 5.5 cm / 700 ml Emile Henry ["Fuente para horno"] Cazuela cremosa de pollo y pimientos foodies-romige-kip-paprika-ovenschotel-2 Cazuela cremosa de pollo y verduras con patata foodies-romige-kip-groente-ovenschotel-met-aardappel Spanakopita griega con espinaca y feta foodies-griekse-spanakopita-met-spinazie-en-feta-4 Pompoen- & Salielasagne met Geitenkaas foodies-pompoen-salielasagne-met-geitenkaas

Receta

Greek minced meat casserole with feta and tomato

This Greek casserole with spiced minced lamb, ripe tomatoes and creamy feta is exactly the kind of dish that brings smiles around the table. Warm, tasty and easy to make.

Pandilla	Main course
Cocina	Greek
Porciones	4 people

Tiempo de preparación

Tiempo de preparación	15 min
Tiempo de horneado	25 min
Endurecer mínimo.	5 min
Total	45 min

Materiales necesarios

Baking dish (ceramic)
Frying pan
Wooden spoon
Knife and cutting board
Garlic press

Ingredientes

500 g minced lamb
1 large onion, finely chopped
3 garlic cloves, pressed
400 ml passata (sieved tomatoes)
3 ripe tomatoes, sliced
150 g fresh spinach
200 g feta, crumbled
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp dried oregano
Olive oil
Salt and freshly ground black pepper
Fresh oregano or parsley to serve
Pita bread or rice, to serve

How to make a Greek minced meat casserole with feta and tomato?

Preheat the oven to 200°C (conventional heat).
Heat a splash of olive oil in a frying pan over medium heat. Gently sauté the onion and garlic for about 3 minutes.
Add the minced lamb and cook until crumbly and golden brown. Season with cinnamon, cumin, oregano, salt and pepper.
Stir the sieved tomatoes (passata) into the meat mixture and gently simmer for 5 minutes over low heat.
Stir in the spinach and cook until the leaves have just wilted. Taste and adjust the seasoning if needed.
Pour the meat mixture into the baking dish. Arrange the tomato slices on top and crumble the feta generously over it.
Drizzle with a little olive oil and bake the dish for 20 to 25 minutes, until the feta turns golden brown and the edges start to bubble.
Remove the dish from the oven and let it rest for 5 minutes. Sprinkle with fresh oregano or parsley and serve immediately with warm pita bread or rice.

Modo cocina Evita que la pantalla se apague

A good ceramic baking dish really does the job here. Ceramic distributes heat evenly, so your meat cooks through without drying out and the feta browns nicely on top. Besides, a dish like that looks appealing enough to put straight on the table. That way you also save washing an extra dish.

Leftovers keep well in the fridge and taste at least as good the next day. Want to vary it? Swap the minced lamb for minced beef or make it fully vegetarian with lentils. It remains a dish to enjoy, however you choose to prepare it.

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