SPINACH MUSHROOM AND POTATO BAKE (TURKISH FOOD INSPIRED)

INGREDIENTS for potato purée 

• 3-4 potatoes

• 2-3 tbsp butter

• Milk 

• Salt and pepper to taste 

INSTRUCTIONS

• boil the potatoes and mash it well

• Add butter, milk and seasonings and mix well

• Keep aside 

INGREDIENTS FOR SPINACH LAYER

• 400-500 gms spinach, washed and chopped

• 1big onion, chopped

• Green chilli chopped

• 2-3 garlic, chopped 

• 3-4 tbsp of olive oil

• 250-300 gms of mushrooms, sliced

• Salt and pepper to taste 

• Chilli flakes( optional) 

INSTRUCTIONS

• Heat oil in a pan and add onions and garlic

Sauté for few mins 

• Add chilli flakes and mushrooms and continue to cook on med heat

Add spinach, salt and pepper

Cook for few mins until the spinach softens 

INGREDIENTS FOR BECHAMEL SAUCE 

• 2-3 tbsp butter

• 2tbsp all-purpose flour or oats flour 

• 1 ½ cup milk 

• Salt, pepper 

• Dash of nutmeg powder

INSTRUCTIONS 

• heat up the butter in a pot and add flour to it while stirring continuously 

• Sauté until fragrant and slightly golden

• Add milk and seasoning and stir well on low heat

ASSEMBLE 

ADD the BECHAMEL sauce to the spinach layer

Adjust seasoning

Take an ovenproof dish 

• Add mashed potatoes as the base layer and smoothen

Add spinach BECHAMEL layer next

• Top off with mozzarella cheese 

• Add some garlic bread on the sides

Bake in the oven at 160-180 c for 10-15mins until golden

Enjoy

SPICE LEVEL:🌶