John Myers
Ingredients for 4 servings:
- 1,000 g leaf spinach, frozen
- 100 ml vegetable stock
- 750 g potatoes, waxy
- 500 g minced meat, mixed or beef
- 1 large onion(s)
- 6 garlic cloves
- 2 beefsteak tomatoes
- 250 g sheep’s milk cheese
- 200 ml Cremefine for cooking or cream
- Salt and pepper from the mill
- nutmeg
- some oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
spicy and hearty
Peel, press, or crush all the garlic cloves. I always use a lot of garlic, but if you have a date, use only half. Lightly sauté half the garlic in a little oil, pour in the vegetable stock, and bring to a boil. Add the spinach and thaw with the lid on over low heat. Generously season with pepper. Peel the potatoes and cut into slices no more than 0.5 cm thick. Pre-boil in lightly salted water for about 15 minutes. In the meantime, sauté the finely diced onion with the remaining garlic, add the minced meat, and fry until browned. Season with salt and pepper generously. Preheat the oven to 200°C (top/bottom heat). Drain the potatoes in a colander and place them in a baking dish measuring at least 30 x 25 cm. Season with nutmeg and pour on 200 ml of Cremefine or cream. Tip: If you like, you can also warm the cream and melt two wedges of processed cheese in it. This tastes great, but makes the dish quite rich. Layer the remaining ingredients on top of the potatoes. First the minced meat, then the sliced tomatoes, and then the spinach. Cut the feta cheese into thin slices and cover the casserole with them. Bake the casserole for about 30 minutes. Baking times vary from oven to oven, but when the cheese looks deliciously browned, the dish is ready.
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