Spinach pan with roasted feta cheese

Name: Spinach pan with roasted feta cheese
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 Onion; 1 Garlic clove; 3 TABLESPOONS Oil; 1 package (300 g) deep-frozen leaf spinach; 2 Tomatoes; 1 package (200 g) Feta cheese; 2-3 TABLESPOONS Breadcrumbs; 1 TABLESPOON shelled sesame; 1/2 TABLESPOON dried thyme; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 7-10 Tbsp ground nutmeg; 15 g Pine nuts; 7-10 Tbsp Thyme

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 Onion
1 Garlic clove
3 TABLESPOONS Oil
1 package (300 g) deep-frozen leaf spinach
2 Tomatoes
1 package (200 g) Feta cheese
2-3 TABLESPOONS Breadcrumbs
1 TABLESPOON shelled sesame
1/2 TABLESPOON dried thyme
1 Egg
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
7-10 Tbsp ground nutmeg
15 g Pine nuts
7-10 Tbsp Thyme

Directions

1
Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a saucepan, fry the onion and garlic until transparent. Add spinach, deglaze with 100 ml water and let thaw on low heat for about 16 minutes.
2
In the meantime clean, wash and slice the tomatoes. Cut the cheese into slices. Mix breadcrumbs, sesame and thyme. Whisk the egg. Turn the cheese slices first in egg, then in panande. Heat remaining oil in a pan.
3
Fry the breaded cheese on both sides at medium heat until golden brown. Add the tomatoes to the spinach and simmer for another 5 minutes in an open pot at medium heat. Season with salt, pepper and nutmeg.
4
Arrange spinach-tomato vegetables and feta cheese sprinkled with pine nuts in a small bowl. Serve garnished with thyme as desired. Flatbread tastes good with it.