Israeli spinach casserole

Ingredients for 4 servings:

• 1 kg leaf spinach
• 2 bunches of dill
• salt and pepper
• 250 g quark
• 4 eggs
• 2 tbsp flour
• 150 g sheep’s cheese
• 150 g cheese (butter cheese)
• 150 g cheese (Gouda), medium-aged

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash and sort the spinach, removing any coarse stems. While still dripping wet, place it in a large pot, cover, and simmer over medium heat until wilted. Then, using a slotted spoon, transfer it to a sieve and let it drain. Use a wooden spoon to press out any additional moisture. Wash the dill, shake it dry, and chop it, reserving a few tips for garnishing. Mix the rest into the spinach. Season with salt and pepper. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Grease a baking dish with butter. In a bowl, mix the quark with the eggs and flour. Grate the cheese or cut it into small cubes and stir it into the quark along with the spinach. Transfer the mixture to the baking dish and bake in the oven for about 50 minutes. Garnish with dill.