John Myers
Ingredients for 4 servings:
- 500 g minced meat
- ½ onion(s), red
- ½ white onion
- 500 g spinach
- 4 pointed peppers, red
- 200 g cherry tomatoes
- 1 package of sheep’s cheese
- 2 eggs
- 150 ml cream or Cremefine
- 50 ml milk
- Salt
- pepper
- chili powder
- Paprika powder
- Herbs of Provence frozen or dried
- Tomato paste
- Oil (sunflower oil)
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Heat the oil in a pan, add the minced meat, fry until crumbly, and season with salt, pepper, and paprika. Dice the onion and add to the minced meat, frying until translucent. Then add the sliced bell pepper. If the spinach is frozen, add it in as well. Add the fresh spinach to the pan at the very end. Stir in the diced cherry tomatoes and fry briefly. Season everything again with chili, paprika, salt, and pepper and transfer to a baking dish. Crumble the feta cheese and spread it over the minced meat. Whisk the two eggs with cream, milk, and a little tomato paste. Season with salt, pepper, and Provençal herbs. Pour the egg mixture over the casserole and bake in a preheated oven at 180°C for about 30-35 minutes. We also like to add pine nuts to the casserole every now and then.
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