Name: Bulgarian moussaka with potatoes and spinach
Cook time: 60 min
Total time: 60 min
Yield: 4
Cuisine: Ukrainian
Ingredients: Ground black pepper to taste; Salt to taste; Butter 60% to taste; Curdled milk 2.5% - 125 g; Chicken egg - 3 pcs.; Brynza cheese (from cow's milk) - 200 g; Spinach - 500 g; Potato - 750 g

Bulgarian moussaka with potatoes and spinach is quite different from what you might have tried, for example, in Greece. First of all, it lacks eggplants! The recipe provided here is a vegetable version, with spinach and potatoes, but Bulgarians also make a meat version—using minced meat with spices and tomatoes. Additionally, in this country, they use kiselo mlyako—a national fermented dairy product similar to yogurt—for the moussaka topping. It turns out delicious and very satisfying, as you can easily verify by trying the recipe we offer.

Wash the moussaka potatoes well with a brush. Boil water in a saucepan, add salt and boil the potatoes in their skins until tender. Remove the finished potatoes from the water, cool slightly so that you can pick them up. Peel and then mash into a puree.

Finely chop the spinach and blanch in boiling water for 3 minutes. Drain in a colander and squeeze out the water with your hands. Transfer spinach to a bowl and cool to room temperature.

Crumble the cheese into small pieces using a fork. Add cheese and 3 tbsp. l. melted butter to the spinach, add a little salt and pepper and stir.

Grease a baking dish with oil. Place half of the mashed potatoes on the bottom and smooth with a spatula. Then add the spinach and cheese and level the surface as well. Finally, add the other half of the potatoes and flatten again.

Break the eggs into a small bowl, add the curdled milk and beat a little. Lightly salt and pour over the moussaka. Cut the butter into small pieces and place on top.

Bake in an oven preheated to 180°C for 30–35 minutes, until golden brown. The finished moussaka can be served with a salad of fresh tomatoes and herbs.

Bulgarian moussaka with potatoes and spinach

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Bulgarian moussaka with potatoes and spinach

About This Recipe

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