Ingredients
- —180g chicken mince
- —150g leek, thinly sliced
- —80g spinach, roughly chopped
- —70g yogurt (full-fat, goat or sheep yogurt)
- —1 clove garlic, finely chopped
- —1 teaspoon lemon zest
- —Salt and pepper to taste
- —Splash of water for cooking
Instructions
Heat a pan over medium heat with a splash of water.
Add the chicken mince and cook, breaking it apart, for 4–5 minutes.
Add the garlic and cook for 30 seconds.
Add the leek and cook for 3–4 minutes until softened.
Add the spinach and stir until wilted.
Remove the pan from the heat and gently stir in the yogurt and lemon zest.
Season with salt and pepper.
Serve warm as a creamy, savory dish.
Serving Tip
Serve the chicken mince and leek casserole in a deep bowl, adding a small spoonful of cold yogurt on the side—not mixed in, but next to it, so warm and cool alternate with each bite. Garnish with some loose leek rings for crunch and a few drops of lemon around the edge of the plate for a fresh aroma. A small handful of fresh herbs (parsley, dill, or chives) completes the dish.
Storage Tip
Keeps for up to 1 day in the fridge, but best enjoyed warm.