John Myers
Spinach and Feta Casserole with Salmon
The perfect spinach and feta casserole with salmon recipe with a picture and simple step-by-step instructions.
- 500 g Frozen spinach chopped
- 150 g Crumbled feta
- 250 g Skinless salmon fillet
- Salt, pepper, nutmeg
- 150 g Grated cheese
- 100 g Sour cream
- 1 toe Chopped garlic
- 2 tbsp Pine nuts
- Butter for the baking dish
- Grease a baking dish (or 2 small dishes) and set aside. Thaw the spinach in a saucepan over low heat. Then pour into a sieve – with a bowl underneath – so that the defrosting liquid drips off, otherwise it will be too thin. Put the spinach back in the pot, add the garlic and feta and season to taste. Simmer until the feta has melted.
- Spread half of the spinach in the baking dish, place the salmon (salted and peppered) on top and cover with the remaining spinach.
- Mix the sour cream with the grated cheese – (it is a bit firm, but it doesn’t run apart during baking) and spread on the spinach. Scatter the pine nuts over the top and bake in the preheated convection oven at 180 – 200 ° C for approx. 20-25 minutes.
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