Spinach pie

Ingredients for 4 servings:

• 600 g leaf spinach, frozen
• 750 g potatoes
• 1 pack of lean smoked bacon, diced
• 1 onion(s)
• 4 eggs
• 6 tbsp milk
• salt and pepper
• nutmeg
• 1 package of breakfast bacon
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Thaw the spinach in a colander. Peel and wash the potatoes, and slice them thinly. This is best done with a vegetable slicer. Grease a shallow baking dish and place a layer of potatoes in it. Sprinkle the potatoes evenly with salt. Spread half of the spinach on top. Squeeze the spinach well and dry it with kitchen paper. Arrange the diced onion and the packet of bacon cubes on top of the spinach. Place another layer of potatoes, making sure there are enough potato slices left for the final wreath. Salt the potatoes again and top with the remaining spinach. Now, using the reserved potato slices, form a wreath around the edge of the dish in a scaly pattern. Beat the eggs with the milk thoroughly and season with pepper, salt, and nutmeg. Pour the egg wash into the center of the baking dish, season the potato slices with salt, and then brush them thinly with oil. Bake for 20 minutes at a preheated oven temperature of 200 degrees Celsius (fan). Then remove the pan and arrange the thin bacon slices in the middle. Brush the potato slices again with a thin layer of oil. Bake at the same temperature for another 20 minutes.