MINCE, SPINACH AND FETA CASSEROLE

 

MINCE, SPINACH AND FETA CASSEROLE

 

Serves 2

Syn Free, if using Feta as a part HEX

200g extra lean minced beef
1 small onion, finely chopped
Half bag of spinach (more, if preferred), roughly torn
200g brown rice
1 beef stock cube
50g Feta, crumbled - 45g Feta = 1 x HEX
Half to one tsp. ground nutmeg
Half to one tsp. smoked paprika
1 red pepper, deseeded and finely chopped

Spray a large, non-stick pan well with Frylight and fry the onion and mince until the mince is browned. Drain off any fat.
Pour in 350ml boiling water, along with the crumbled stock cube, rice, half a teaspoon of black pepper, a pinch of salt and the spices. Cover and simmer for 20 minutes or until the rice is tender.
When the rice is done, tip in the spinach and stir for a minute or two, until it's wilted.
Stir in the crumbled Feta and serve immediately on warmed plates.

Can serve a little FF Greek yoghurt on the side to add a touch of creaminess.