This delicious vegetarian lunch was created out of my appreciation for an enjoyable and helpful singing lesson from a friend.
Sauté until soft—that means, stir and cook over a medium heat:
1-2 T olive oil
1 minced onion
2 T pigñoli, almonds or sunflower seeds
1 crushed clove garlic
1 t salt
Stir in:
about 4 C cooked rice
400 g spinach
1 T chopped fresh mint
2 T chopped fresh parsley
juice of ½ lemon
crushed pepper
Stir-fry until the spinach is tender and everything is well-mixed.
Add:
150g (about ¾ C) crumbled Feta cheese
Serve hot, or use as filling for stuffed eggplant or zucchini, artichokes, grape leaves or filo (puff) pastry.
Bake 375ºF covered for 20 minutes, then uncovered for 10 min.
OR pour in 2-4 beaten eggs; cook gently until firm.
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