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Spinach casserole with pesto

updated

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Ingredients for 4 servings:

  • 500 g creamed spinach, frozen, thawed
  • 4 eggs
  • nutmeg powder
  • salt and pepper
  • 8 slices of whole-grain toast
  • 100 g Calabrese pesto
  • 150 g Gouda, grated

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian, quick and easy

Whisk the eggs together, mix with the thawed creamed spinach (this can be done quickly using the microwave’s defrost function), and season with nutmeg, salt, and pepper. Quarter the toast slices, fold them into the creamed spinach, and let them sit for 15-20 minutes. Then pour the toast and spinach mixture into a baking dish, scatter the pesto over it in dollops, and sprinkle with the cheese. Bake in a preheated oven at 180°C (fan oven) for about 30 minutes, until the cheese is golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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