Zartweizen-Spinat-Auflauf mit VEGGY Classic

Tender Wheat and Spinach Bake

6070 Min

Recipes where everything can be thrown in a dish and shoved in the oven are the best kind — it almost feels like the food is cooking itself! This tender wheat and spinach bake is perfect for cooking in advance or taking into work for lunch.

Ingredients 4 Portions

  • 150 gTender wheat
  • 2 pieceOnion
  • 4 tbsp.Olive oil
  • 80 gPine nuts
  • 300 gSpinach leaves, fresh
  • 200 gYogurt
  • 50 gSour cream
  • 30 gEmmental, grated
  • 30 gOlives
  • 80 gCocktail tomatoes
  • 200 gGoat's cheese or mozzarella
  • 1 tbsp.Greek Herbs
  • 1 pinchSea Salt, Coarse
  • 1 pinchPepper Black, Whole


  1. 1

    Prepare the tender wheat according to the instructions on the packaging. Meanwhile, peel and finely dice the onion.

  2. 2

    Heat the oil in a pan and fry the onion. Then briefly fry the pine nuts and the spinach leaves.

  3. 3

    Preheat the oven to 200 °C (356 °F).

  4. 4

    Season the pan-fried vegetables with the Kotányi Greek Herbs, salt and black pepper and allow to cool.

  5. 5

    Stir the yogurt, sour cream, grated Emmental and tender wheat into the cooled spinach mixture and add to a greased baking dish.

  6. 6

    Bake for around 20-25 minutes.

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