Ingredients
14 large spinach leaves
400 g canned tuna in vegetable oil
2 eggs
3 tbsp sour cream
2 tbsp mayonnaise
1 tbsp lemon juice
1 tsp zest Lemon
2 tbsp cooked rice
2 tbsp grated feta cheese or Parmesan cheese
salt
pepper
Method
Four heat-resistant bowls are coated with sunflower oil. Spinach leaves were steamed for 30 seconds in boiling water, drained, and arranged on the bottom of the bowls so as to hang a bit and out. Mix the drained tuna, rice, sour cream, mayonnaise, lemon juice and rind and slightly beaten eggs. Everything is seasoned with grated Parmesan cheese, salt and pepper to taste. Mixture screw with spinach leaves. Bake for about 20 minutes at 180 C, or until set. Pastry is allowed to stand 5-10 minutes before removing from trays.
Containers:
Difficulty
Average
Tested
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Source
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