A light, refreshing and aromatic fasting meal that combines simple ingredients into a perfectly balanced taste. Spinach and leeks give fullness, lemon brings freshness, and mlinci soak up the sauce.
Ingredients
- 1 large leek
- 2 cloves of garlic
- 300–400 g of fresh or thawed spinach
- 2 tablespoons of olive oil
- 150 ml of water
- juice and grated zest of 1 lemon
- salt and pepper
- a pinch of nutmeg
- fresh parsley
- 250 g of lean mlinci
- water
- salt
Preparation step by step
- Mlinci – do not need to be cooked for a long time — it is enough to soak them in boiling salted water for 1-2 minutes to soften them slightly. Strain them and let them drain.
- Vegetables and sauce: Fry the sliced leek in olive oil until it softens and becomes glassy. Add finely chopped garlic and fry briefly. Add the spinach and sauté for a few minutes until wilted. Add water, salt, pepper and a pinch of nutmeg. At the end, add juice and grated lemon zest — this gives the dish its characteristic freshness. Cook briefly until everything is combined into a light sauce.
- Merging: Arrange the softened millets in a baking dish and cover them with the prepared vegetable sauce. Stir gently so that the grinders absorb the aroma well.
- Baking: Bake in a preheated oven at 180°C for about 10-15 minutes, just until everything is connected and has a slightly browned texture around the edges.
- Serving: Sprinkle with finely chopped parsley, if desired add a little more lemon juice and a few drops of olive oil. Serve while warm.
Tips
- If you would like it creamier, you can add a little tahini to the sauce.
- For a stronger taste: add a spoonful of capers or some chopped olives.
