Sunday, August 19, 2007

Spinach-Yoghurt Casserole

1 bunch spinach
1 tbsp olive oil

200g bio-dynamic yoghurt
2 tbsp organic spelt flour
0.5 flat tsp ground nutmeg
150 g baking cheese, e.g young gouda, cheddar


Wash spinach and separate stems from leaves. Drain well.
Chop stems and put into casserole dish with olive oil.
Bake at 190°c for 15 minutes.
Add spinach leaves.
Bake a further 10 minutes to reduce size.

Mix yoghurt with flour and nutmeg.
Spread on spinach.
Grate cheese and sprinkle on the yoghurt.
Bake without a lid for 25 minutes.
Cover with lid to keep warm.

Serve with potatoes or rice as this dish has a lot of sauce.

This simple dish turns a bunch of spinach into a main course if you like. Adjust the amount of nutmeg to taste.

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