Spinach and millet casserole

Ingredients for 4 servings:

• 1 kg leaf spinach
• some butter
• 1 liter vegetable broth
• 300 g millet
• 100 g Parmesan or mountain cheese, grated
• 1 onion(s)
• 2 garlic cloves
• Herbal salt or granulated stock
• Nutmeg, freshly grated
• n. B. Oil, approx. 2 to 3 tbsp
• Butter for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Bring millet to a boil in vegetable broth, simmer for 5 minutes, and then simmer over low heat to swell (approx. 20-30 minutes). Season the millet porridge with the spices. Wash the spinach leaves thoroughly, then sauté the chopped onions in the oil until golden. Add the drained spinach and let it wilt. Season to taste with herb salt or granulated broth, crushed garlic, and nutmeg, and stir in a knob of butter. Loosely mix the spinach leaves into the millet porridge—the spinach leaves should still be visible. Transfer to a buttered baking dish, sprinkle with cheese, and garnish with butter flakes. Bake in a preheated oven at 200°C (top/bottom heat) for approx. 20-30 minutes.