Potato and spinach casserole with turkey

Name: Potato and spinach casserole with turkey
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp 750 g-1 kg leaf spinach; 1 medium onion; 4-5 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 150–200 g creamy sheep's cheese; 150 g Light cream; 7-10 Tbsp Grease; 500 g Turkey Breast

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp 750 g-1 kg leaf spinach
1 medium onion
4-5 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
150–200 g creamy sheep's cheese
150 g Light cream
7-10 Tbsp Grease
500 g Turkey Breast

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Drain, quench and peel. Leave to cool.
2
Clean and wash the spinach. Peel and finely chop the onion. Fry in 1-2 tablespoons of hot oil until translucent. Add the spinach dripping wet and let it collapse. Season with salt, pepper and nutmeg. Drain the spinach.
3
Mash sheep's cheese with a fork. Stir with crème légère and 1 tablespoon of oil until smooth. Season with pepper. Dice the potatoes. Mix with spinach, spread in a greased casserole dish. Spread sheep's cheese cream on top.
4
Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 25 minutes.
5
Wash the meat, dab dry and dice. Heat 2 tablespoons of oil in a frying pan. Fry the meat for 6-7 minutes, turning it over. Season with salt and pepper. Spread the meat on the casserole and serve.