Spinach casserole with three cheeses

Ingredients for 2 servings:

• 450 g spinach (spiced spinach, frozen) or
• zucchini or leek
• 6 jacket potatoes, cooled
• ½ package dill (frozen)
• 250 g quark
• 4 eggs
• 2 tbsp flour
• 150 g sheep’s cheese
• 150 g cheese (Gouda, medium-aged)
• 150 g cheese (butter cheese)
• Salt and pepper from the mill
• Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Israeli-style spinach casserole

It’s best to boil the potatoes in their jackets the day before (or in the morning) and let them cool, then thaw the spinach. Preheat the oven to 175°C and lightly grease a baking dish. Mix the dill with the spinach and season with salt and pepper. In a large bowl, mix the quark with the eggs and flour. Grate or dice the cheese and stir it into the quark along with the spinach. Peel the potatoes and cut them into small pieces or thick slices and place them in the baking dish. Sprinkle with freshly ground black pepper. Add the spinach mixture and bake at 160°C for about 50 minutes, garnishing with dill. This serves 2-3 people, depending on how hungry you are. Tip: Don’t leave out any of the three cheeses, as this is what makes it so special. Instead of spinach, you can also use zucchini or leeks.