Spinach pyre

Ingredients for 8 servings:

• some butter for greasing
• 8 slices of toast
• 4 eggs
• 250 ml milk
• 1 pinch of salt
• some pepper
• 1 pack iglo creamed spinach
• 250 g ricotta
• 2 eggs
• 3 cloves garlic
• some salt
• some nutmeg
• 4 egg whites
• 1 pinch of salt
• 1 small bunch of chives
• 2 tbsp pine nuts

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

simply

Preheat the oven to 180°C (fan oven). Grease the dish with butter. Heat the creamed spinach on the stovetop over medium heat. Then remove the pan from the heat and let the spinach cool. Season the spinach with salt, a pinch of nutmeg, and crushed garlic. Then fold in the ricotta and eggs. Whisk the four eggs in a bowl, pour in the milk, and season with salt and pepper. Dip the slices of toast into the egg-milk mixture and place the slices of toast on the bottom of the greased dish. Spread the spinach and ricotta mixture over the toast layer. Then dip the remaining slices of toast in the egg mixture and place them on top of the spinach layer. Sprinkle a few knobs of butter over the toast layer. Bake in the preheated oven at 180°C for 25 minutes. Meanwhile, beat the egg whites with a pinch of salt. Fold the chives into the beaten egg whites. Remove the “bonfire” from the oven and spread the beaten egg whites evenly over the top. Bake at a slightly higher temperature for about another ten minutes, until the beaten egg whites are golden brown. Brown the pine nuts in a pan and sprinkle over the casserole before serving.