Transformation of Spinaci

Ingredients for 6 servings:

• 600 g spinach, fresh
• 2 onions, finely chopped
• 60 g butter
• 2 tbsp breadcrumbs
• 2 tbsp flour
• 400 ml milk
• 3 eggs
• 70 g Parmesan, grated
• Salt, pepper, nutmeg

Instructions

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

Italian spinach casserole

Grease a baking dish with butter and crumble it. Blanch the spinach in salted water, squeeze out any excess moisture, and finely chop. Melt a little butter in a large pan, sauté the chopped onions, add the spinach, and sauté until dry. Season with salt, pepper, and nutmeg. Melt the rest of the butter, add the flour, and fry until light brown. Pour in the milk and bring to a boil. Simmer on low heat for a few minutes to dissolve any lumps. Let cool slightly, separate the eggs, and first whisk the egg yolks into the béchamel sauce. Next, mix in the Parmesan cheese and the spinach and onion mixture. Beat the egg whites with a pinch of salt until stiff peaks form, then carefully fold the beaten egg whites into the baking mixture. Season again and pour everything into the dish. Cover and cook in a water bath in an oven preheated to 160°C (320°F) for one hour. Pierce with a toothpick; if nothing sticks when you pull it out, the spinach casserole is ready. Turn out and serve hot.