Casserole Of Spinach And Rice

Casserole Of Spinach And Rice

Casserole Of Spinach And Rice 1737 1150 Rouba Shahin Middle Eastern Cooking

A casserole of spinach and rice is a delicious one-pot Middle Eastern dish that’s healthy and hearty. This recipe makes the perfect mid-week dinner, requiring only simple, inexpensive ingredients. Plus, it’s another quick stew to add to your collection of family-favourite recipes. You can make this casserole of spinach and rice with or without the pine nuts.

This stew is packed with amazing flavours, making it the most delicious leftover food you can have in your fridge.

casserole of spinach and rice served in a bowl


  • 2 bunches of spinach (approximately 500-600 grams)
  • 4 tablespoons olive oil
  • 2 onions finely chopped
  • 4 garlic cloves finely diced
  • 400 grams lamb mince
  • 2 teaspoons Arabian spice -7 spice blend (see notes)
  • 2 cups of water
  • salt to season
  • 1 cup chopped coriander
  • ¼ cup of pine nuts browned in a little olive oil (optional)

ingredients for casserole of spinach and rice

Notes from Rouba

  • You can use frozen spinach. For this recipe, you will need 2 x 250 grams of frozen spinach.
  • Arabian spice is my blend known in the Middle East as Baharat or 7-spice blend. You can find it at Middle Eastern grocery stores and various supermarkets. Otherwise, you can substitute it with 5-spice or allspice.
  • This dish can be easily made with beef mince.


Step 1.
For fresh and big bunches of spinach, wash the spinach well and remove the stalks and shred. Alternatively, use frozen spinach.

If using pine nuts, in a medium-size pot, heat the olive oil over medium heat and toast the pine nuts until golden. Remove and set aside. In the same pot, sauté the chopped onion and garlic over medium heat until translucent.

Step 2.
Stir in the meat and spices and continue to fry evenly until brown (approximately 10 minutes). Stirring the meat continuously will prevent it from forming bigger lumps.

Add the chopped spinach (or frozen) and continue to cook for a further 5-7 minutes until wilted. Add 2 cups of water, bring to a boil. Reduce to low and cook for a further 10 minutes.

Add chopped coriander. Give a quick stir and turn the heat off.

Serve with vermicelli rice and garnish with pine nuts.

casserole of spinach and rice

casserole of spinach and rice

Servings: serves 6-8 people

Why you will love it:

Healthy comfort food
Authentic Middle Eastern flavours
Family recipe
One-pot recipe
Inexpensive ingredients

Sahtan – Enjoy In Good Health