Baked Spinach with Rice

Preheat the oven to 180°C (350°F). Clean and chop 500 gr Spinach. Rinse 200 gr Rice thoroughly under cold water, then drain well. In a large, deep frying pan, heat {{102476720884767129725%}} and {{115273287762169036950%}} over medium heat. Add the finely chopped onion and grated 150 gr Carrots, season with a pinch of salt, and sauté until the vegetables soften and the carrots release their vibrant color.

Add the drained rice to the pan with the sautéed vegetables and stir for about a minute. Then gradually add the chopped spinach, stirring until it softens. Season with:
- 1 tsp Spearmint Dried
- 1 tsp Red pepper powder
- 1 tsp Black Pepper - Powder

Continue cooking for another 1–2 minutes.

Transfer the aromatic spinach and rice mixture to a baking dish. Pour about 1 l Water evenly over the mixture and gently stir. Place the dish in the preheated oven and bake for about 40 minutes, or until most of the liquid is absorbed and the rice is tender and nearly cooked through.

While the dish is baking, prepare the topping. In a small saucepan, melt {{102476720884767129775%}} and 1 ¹/₄ tbsp Sunflower oil over medium heat.
Add 20 gr Flour and ¹/₂ tsp Table salt, stirring constantly until a light golden sauce forms. Remove the saucepan from the heat and gradually add the cold 340 ml Milk (whole), stirring until the mixture becomes smooth. Return the saucepan to the heat and cook, stirring continuously, until the sauce thickens to a medium consistency. Let the sauce cool slightly, then vigorously whisk in the beaten 2 pieces Eggs size L until the mixture becomes perfectly smooth and uniform.

Once the spinach and rice mixture is done with the initial baking, carefully pour the prepared topping evenly over it. Return the dish to the oven, raising the rack one level higher if needed, and bake for another 15–20 minutes, or until the topping develops a beautiful golden-brown crust and is fully set.

Let the dish cool slightly before serving to allow the flavors to settle.