Baked rice with spinach

First, prepare the vegetables. Wash the spinach very well in several waters, because there is often sand between the leaves. Then drain and chop coarsely. If using frozen spinach, let it thaw beforehand and squeeze out the excess water.

Peel and finely chop the onion. Clean and grate the carrot on a coarse grater or cut into small cubes.

Heat the oil in a deep frying pan or saucepan. First add the onion and sauté over medium heat until soft and slightly translucent. Then add the grated carrot and cook for another 2-3 minutes until soft.

Add the spinach to the vegetables. Stir for a few minutes until it reduces in volume and softens.

Wash the rice well under running water until the water runs clear. Then add it to the spinach and vegetables and stir for about a minute to absorb the flavors.

Transfer the mixture to a baking tray. Pour in the hot water, add the salt and spices and mix everything well.

The dish is baked in a preheated oven at about 180-190°C for approximately 30-35 minutes, until the rice absorbs the liquid and becomes soft.

While the rice is baking, prepare the topping. In a bowl, beat the eggs with the yogurt, grated cheese, and flour until smooth.

When the rice is almost done, remove the pan from the oven and spread the topping evenly over the dish. Return the pan to the oven and bake for another 10-15 minutes, until the topping has set and a slightly golden crust has formed.

Once the spinach rice is fully cooked, let it rest for 5-10 minutes before serving. This will help the dish firm up and make it easier to cut.

Baked spinach rice is served warm and is suitable for both a light main course and a side dish.