Spinach casserole with mashed potatoes

Name: Spinach casserole with mashed potatoes
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 medium onion; 1 Garlic clove; 1-2 TABLESPOONS + some butter; 450 g frozen leaf spinach (e.g. with small pellets); 1 Bag of mashed potatoes (3 portions); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 4-5 Tbsp Whipped cream; 2 Eggs; 2 TABLESPOONS grated parmesan

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 medium onion
1 Garlic clove
1-2 TABLESPOONS + some butter
450 g frozen leaf spinach (e.g. with small pellets)
1 Bag of mashed potatoes (3 portions)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
4-5 Tbsp Whipped cream
2 Eggs
2 TABLESPOONS grated parmesan

Directions

1
Peel and chop the onion and garlic and fry in 1 tbsp. hot butter until translucent. Add spinach and 6 tablespoons of water, cover and steam for about 8 minutes. Bring ½ l water to the boil.
2
Preheat oven: electric cooker: 225 °C/circulating air: 200 °C/gas: stage 4. Remove the boiling water from the cooker, let it cool down for about 1 minute. Stir in first the puree flakes and then 1 tbsp. butter.
3
Drain the spinach well in a sieve. Pour the puree into a greased casserole dish. Season spinach with salt, pepper and nutmeg and spread on the puree. Drizzle with cream.
4
Press two depressions into the spinach, carefully pour 1 egg into each. Sprinkle the casserole with parmesan and bake in a hot oven for about 12 minutes.