This is a meatless dinner that everyone I know enjoys. You can also make it with lamb or beef stew added to the spinach. The Fatte is assembled last minute and serve immediately otherwise the bread becomes soggy. Thanks for Tommy for taking a great picture!
Ingredients:
2 pounds fresh baby spinach rinsed
1 onion chopped
¼ cup oil
1 bunch of cilantro rinsed
1 tsp salt
Freshly grated nutmeg
½ tsp allspice
½ tsp red chili pepper (optional)
½ tsp cinnamon
1 juice of lemon
2 cups of long grain rice
Pita bread
½ cup Pine nuts fried with oil
1 pound yogurt
In a large pot sauté onion in oil till translucent. Add spinach and sauté add salt pepper and nutmeg until leaves are wilted. Chop cilantro and add to the spinach. Add ½ cup water and the lemon juice over cover and cook for 10 – 15 minutes.
Meanwhile make the rice with three cups of water.
Cut pita into ½ inch squares toast in oven till gold in color. Put in a bowl and sprinkle olive oil and set aside. In a small pan sauté pine nuts in a bit of oil or butter, set aside.
Mix the yogurt together with ½ tsp salt and ½ cup water.
In a large serving bowl layer the rice then the spinach and the yogurt over. Add the toasted bread and pine nuts over, and sprinkle with red chili pepper and serve immediately.
Serves 4
