Porcupine Stuffed Spinach Leaves


July 4, 2016

Something unique for your slow cooker

  • Prep: 40 mins
  • Cook: 6 hrs 55 mins
  • Yields: 10 Servings


- 1kg mince

- 1 onion chopped

- 1 carrot grated

- 4 mushrooms chopped finely

- Stems of bunch of spinach, finely chopped (don't use them all if there is too many)

- Salt, pepper, mixed herbs, garlic & mustard all to personal taste

- 1/2 cup rice

- 2 x 440gm tomato soup

- equal parts water to soup

- 440gm tin tomatoes, diced

- Leaves of a bunch of spinach, stems detached & used above


1Combine all ingredients, except the soup, water, tin tomatoes & spinach leaves, into a mixing bowl.

2Roll into rissole balls & wrap with spinach leaves using a toothpick to hold if needed.

3Stack into slow cooker.

4Combine the 2 tins tomato soup with equal parts water and tin tomatoes & pour over top of the spinach parcels; add extra water if you think it's needed.

5Cook on high for 6 hours, then low for 1 hour.

6Gently rotating your parcels from bottom to top at the halfway cooking time.

Submitted by Tricia Preston


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