Spinach pie with tomato sauce

Ingredients for 1 servings:

• 2 kg leaf spinach, frozen or fresh
• 2 onions
• 750 g feta cheese
• 250 g corn semolina
• 5 eggs
• 5 tomatoes
• 5 can/n pizza tomatoes, 400 g each
• 3 garlic cloves
• 8 tbsp olive oil
• 2 chili peppers
• 1 pinch(s) of oregano
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

low carb and gluten-free

Wash the fresh spinach. Dice the onions, sauté them in a large pot in 3 tablespoons of olive oil, and add the fresh or frozen spinach. Once the spinach has wilted or thawed, let it cool slightly. Meanwhile, whisk the eggs with the cornmeal, season with pepper and salt, and stir into the cooled spinach. Now add the diced feta cheese. Pour the mixture into an ovenproof dish and top with tomato slices. Sprinkle with pepper and salt. Place the dish in the oven and bake at 180°C fan/convection oven or 200°C top/bottom heat for at least 45 minutes, or up to 60 minutes if desired. While the spinach pie is baking, prepare the sauce. Heat the pizza tomatoes in a pot with a little olive oil, add the chopped chili peppers, and press in the garlic cloves. Season with oregano, salt, and pepper to taste. Arrange the spinach pie slices on warmed plates over a layer of tomato sauce. Serves 6-8.