Spinach surprise

Recipe from: 14 January 2011

Ingredients 15
Servings 1
Minutes 10 mins


Serving Change
  • spaghetti – cooked according to instructions
  • 300
    extra lean beef mince
  • olive oil
  • 1/2
    packet of shoulder bacon, diced
  • 1
  • 1
    crushed garlic
  • 1
    small green pepper
  • 1/2
    packet of frozen McCain’s young and tender spinach
  • 2
    bay leaves
  • pinch
  • 1
    vegetable stock cube.
  • 1 1/2
    milk (use 1% as a healthier option)
  • 200
    white button mushrooms, cut into quarters
  • 2
    rounds of feta, roughly broken
  • salt and pepper to taste


10 mins
Chop the onion into half and then slice.
Sauté with crushed garlic in a little bit of olive oil.
Rough chop one small green pepper, and add to onion mix.
When soft add mince and spinach.
Pour in milk and vegetable stock cube.
Let everything simmer while continuously stirring the spinach and mince to break them up from frozen and cook through.
Add the bacon.
Once cooked through, add mushrooms, bay leaves and origanum.
Cook until almost all the milk has evaporated and add the feta.
Mix with cooked spaghetti and serve straight away.
Chef notes:
You can substitute the milk with water and leave out the bacon to reduce the fat content.
Reprinted with permission of Cooking Lynx.
To visit Cooking Lynx’s blog, click here.



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