Tomato-spinach casserole

Name: Tomato-spinach casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg leaf spinach; 7-10 Tbsp Salt; 2 Eggs (Gr. M); 1 Garlic clove; 250 Sour cream or crème fraîche; 200 ml Milk; 2 TABLESPOONS Semolina; 2 TABLESPOONS grated parmesan; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 250 g Tomatoes; 40 g Pine nuts

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg leaf spinach
7-10 Tbsp Salt
2 Eggs (Gr. M)
1 Garlic clove
250 Sour cream or crème fraîche
200 ml Milk
2 TABLESPOONS Semolina
2 TABLESPOONS grated parmesan
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
250 g Tomatoes
40 g Pine nuts

Directions

1
1. clean and wash the spinach and blanch briefly in boiling salted water. Drain well
2
Separate eggs. Peel garlic, dice. Mix with egg yolk, sour cream, milk, semolina and cheese. Season with salt, pepper and nutmeg. Beat the egg white until stiff, fold in
3
Wash and slice the tomatoes. Layer alternately with spinach and sandwiches in a greased casserole dish (approx. 28 cm long). Sprinkle pine nuts over it
4
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/gas: level 4) for approx. 20 minutes until golden brown. Serve with fresh flatbread
5
Just one portion of the tomato and spinach casserole covers almost the entire daily requirement of vitamin C and haematopoietic iron, half of which is calcium and half magnesium.