The traditional Greek fricassée is usually cooked with lamb and lettuce. And it is usually cooked at spring after Easter fasting.
But here I present you my favorite vegan version with mushrooms & spinach.
I like it even more than the regular lamb fricassée.
- 1 kgr spinach (preferably fresh)
- ½ kgr fresh mushrooms or two large cans, sliced
- 3-4 spring onions, chopped
- 2-3 leeks, chopped
- 1 onion, chopped
- 5 Tbsp dill, chopped
- 1/2 cup olive oil
- ½ lemon the grated zest
- pinch of salt
- pinch of pepper
For the sauce:
- 2 Tbsp corn flour/ corn starch
- ½ lemon the juice
- We sauté the chopped onions, leeks and dry onion in a saucepan with the olive oil.
- Then we add the sliced mushrooms and continue sautéing for 2-3 min and then we add the spinach.
- We add the salt, pepper, half of the dill, the lemon zest and a little water, approx. 1 cup (not too much because the vegetables will release their liquid).
- Lower the heat and let it boil for 5-10 min.
- When it is ready, add the remaining dill.
- Separate the liquids to a new saucepan.
- We prepare the sauce, by dissolve the corn flour/ corn starch in 4tbsp cold water and adding the lemon juice.
- Mix it with the liquids that we have drained and put them in very low heat stirring constantly until thickened.
- Serve the spinach with the mushrooms in a plate first and then overlay the sauce on the top.
Good Luck & Bon Appétit!