The crispy millet and spinach bake (or other seasonal vegetables) is easy to prepare and ideal for a healthy and tasty meal. This vegetarian recipe is a complete and flavorful main course, perfect for any occasion. The baked millet patty, crispy on the outside and soft on the inside, will win you over at the first bite.
SPINACH SEASON – from September to May. Frozen spinach is available all year round.
RECIPES with spinach
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 2People
- Cooking methods: Oven, Stovetop
- Cuisine: Healthy
- Seasonality: Fall, Winter, and Spring
- Energy 466.71 (Kcal)
- Carbohydrates 39.21 (g) of which sugars 1.84 (g)
- Proteins 20.20 (g)
- Fat 27.17 (g) of which saturated 8.22 (g)of which unsaturated 4.20 (g)
- Fibers 7.34 (g)
- Sodium 1,041.29 (mg)
Indicative values for a portion of 288 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Millet and Spinach Bake
OVEN COOKING preheated fan oven at 320°F for 10 minutes, then move to a higher rack and grill at 392°F for 5 minutes.
AIR FRYER COOKING at 320°F for 10 minutes.
- 1.5 cups cooked millet (about 1/2 cup raw)
- 10 oz spinach (fresh baby spinach or frozen spinach)
- 1/2 cup ricotta (or feta or quartirolo)
- 1 egg (medium)
- 2 tbsp extra virgin olive oil (or peanut oil)
- to taste salt (and aromatic herbs)
- 1/3 cup cheese (grated)
Alternatively to spinach, use:
– cooked and mashed cauliflower
– boiled potatoes mashed into a cream
– zucchini sautéed in small cubes
– cooked peas
Tools
- Cutting Board
- Knife smooth blade
- Baking Pan 20 cm round oven
Millet and Spinach Bake
Follow these instructions for cooking millet.
SPINACH COOKING
Wash and cut the spinach.
Cook fresh baby spinach (or frozen spinach) with a drizzle of oil and salt.
Stir as needed until any water has completely evaporated.
Let cool.
In a bowl, fluff the cooked millet with a drizzle of oil.
Add the crumbled or creamy cheese.
Incorporate the cooked and chopped spinach.
Add the egg, salt, and your preferred herbs or spices.
Then mix the mixture well until uniform.
Oil a baking pan.
Pour the mixture into the pan and spread it evenly to level it.
Sprinkle the entire surface with grated cheese.
Bake in a preheated fan oven at 320°F for 10 minutes, then move to a higher rack and grill at 392°F for 5 minutes. Be careful not to burn the surface and adjust according to your oven.
COOKING in air fryer at 320°F for 10 minutes.
STORE the millet and spinach bake
The millet and spinach bake can be stored in the refrigerator for up to 3 days, covered with plastic wrap or in an airtight container. For longer storage, it can be frozen, wrapped well. To reheat, it is advisable to use the oven to maintain crispiness or the microwave for a quicker solution.
FAQ (Questions and Answers)
What to eat with millet?
Millet is a versatile grain. For a complete meal, try combining it with seasonal vegetables such as pumpkin, zucchini, tomatoes, or even potatoes to create a rich and tasty dish. Add legumes like lentils or chickpeas to increase the protein content and make the dish even more nutritious. For those who prefer milder flavors, millet can be mixed with fresh cheeses, ricotta, or with tofu and chickpea flour (as an egg replacement) for a vegan version. A drizzle of olive oil and spices like turmeric or rosemary complete the dish.
When not to eat millet?
If you have thyroid problems, such as hypothyroidism, it is best to avoid it in large quantities, as it can interfere with iodine absorption. Additionally, those with digestive difficulties or irritable bowel syndrome may find millet difficult to digest.
