The Spinach tagine is nothing like the Moroccan tagine. It could be called “frittata” depending on the region, this very popular dish whose base consists of eggs and cheese. Today is the spinach Tagine packed with fibres, nutrients and vitamins.

Easy Loaded Baked Potato Quiche | Cooking on the Front Burner

Spinach Tagine

mursalin
Here is a spinach tagine recipe that I invite you to make a quick recipe that can be accommodated in all sauces, I never make the same recipe, it all depends on what I have in my fridge, sometimes I make this completely vegetarian tagine, sometimes with chicken, sometimes with meat, and this time with minced meat.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Algerian
Servings 6 people
Calories 410 kcal

Ingredients
  

  • 1 lb or 5 Ground beef meatball
  • 1 1/2 lb of spinach
  • 2 Cups of grated cheese
  • 6 large eggs
  • 3 cheese triangles
  • 2 tablespoons of crème fraîche
  • 2 Finely chopped onions
  • 4 cloves of clogged garlic
  • 3 potatoes cut into thin strips
  • 2 knobs of butter about 1/2 cup
  • 1 Pinch of salt
  • 1 Pinch of pepper
  • 1 Pinch of nutmeg

Instructions
 

  • Fry the potato slices in oil; then let drain and set it aside
  • In a skillet, brown the onion and the garlic in the butter
  • Add the spinach, then mix very well and continue cooking for about 10 minutes.
  • Remove off the heat; then add the crème fraîche, the eggs and the cheese, then season with the salt
  • Season pepper, nutmeg
  • Garnish the edge and bottom of the mold with the potato slices
  • Pour in the spinach mixture, arrange the meatballs, fold the potatoes
  • Bake for about 30 minutes, or until the filling is firm.
  • Remove the Tagine from the oven and let it cool for about 5 minutes
  • Slice the Tagine, then serve and enjoy it

Nutrition

Sodium: 690mgFiber: 9.3gCalories: 410kcalFat: 18.3gProtein: 33gCarbohydrates: 29g
Keyword spinach
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