Spinach, feta and cashew casserole

Ingredients for 2 servings:

• 1 handful of cashew nuts, approx. 40 g
• 500 g spinach, fresh
• 1 pack of feta cheese or shepherd’s cheese, 250 g
• 1 m.-sized onion(s)
• 2 garlic cloves
• 1 dash of cream, 30 – 50 g
• some olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Chop the cashews slightly, roast them in olive oil, and set aside. In the same pan, fry the washed spinach over low heat until it has reduced by about one-third. Push the spinach to the edge of the pan. Fry the diced onion in the center. Once translucent, press the garlic into the pan. Turn off the pan and add the cashews and a dash of cream. Fold half of the crumbled feta cheese into the spinach. Season everything with salt and pepper. Pour the mixture into a baking dish and sprinkle the top layer evenly with the remaining feta cheese. Bake the casserole in a preheated oven at 200°C (top heat) for about 15-20 minutes, until the feta cheese begins to brown. If the feta cheese is unevenly distributed, the spinach can burn relatively quickly. It’s best to serve the spinach in portion-sized baking dishes with a piece of pita bread.