Spinach pancake casserole

Ingredients for 3 servings:

• 750 g creamed spinach
• 100 g bacon
• 1 pot of natural yogurt (200 g)
• 150 g cheese (Gouda or mozzarella), grated
• 10 pancakes from the refrigerated section or homemade
• salt and pepper
• some Maggi

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Thaw the creamed spinach. Add the diced bacon, yogurt, and cheese. Season with salt and pepper (I always add a dash of Maggi). Use a round casserole dish roughly the same diameter as the pancakes. Add one pancake and a spoonful of the spinach mixture to each pancake, layering until both the spinach and pancakes are used up. Now bake the casserole in the oven at 180°C for about 20 minutes. Basically, the casserole just needs to be warmed up properly. If you use ready-made pancakes, it will take a little longer, as they need to be warmed up first. My tip: If you use ready-made pancakes, warm them up first (e.g., in the microwave) and then layer them in the dish; it will go faster. The serving size depends largely on how much everyone eats. We (big eaters) couldn’t manage the casserole for two people. There’s always some leftovers, but not for long…