Yogurt-spinach flatbread casserole

Ingredients for 2 servings:

• ½ flatbread(s), 250 g
• 40 g butter
• 50 g olive oil or rapeseed oil
• 400 g spinach, fresh or frozen
• 650 g yogurt
• 3 garlic cloves, squeezed
• salt and pepper
• 1 pinch(s) nutmeg
• 4 cocktail tomatoes

Instructions

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

Yogurtlu Ispanak – vegetarian

Cut the flatbread into 1.5-2 cm pieces. Place in a baking dish. The baking dish should not be too shallow and should be barely covered with the cubes. Combine the butter and oil in a small bowl. Place the baking dish and the small bowl in the oven at 240°C (475°F). When the butter has melted, stir well and carefully pour the butter and oil over the bread cubes, ensuring that as many cubes as possible get some. Leave in the oven for about 20 minutes, stirring occasionally. Initially, only every 3-4 minutes, then more frequently. They should all have a nice golden brown color. Meanwhile, sort the fresh spinach, wilt it in a little boiling salted water, and drain. Or heat frozen spinach and drain the water. Squeeze the spinach well, then roughly chop the fresh spinach; this isn’t necessary with frozen spinach. Season with salt and nutmeg—I like to use a little more of this. Add a generous pinch of salt, pepper, and the crushed garlic to the yogurt and stir well. When all the bread cubes are nicely browned, remove about 1/3. The dish should still be just under half full; set the bread aside. Turn off the oven. Now spread the spinach evenly over the bread in the baking dish, creating a nice layer. You want the yogurt to be able to avoid seeping into the bread layer. Carefully pour the yogurt over the spinach, spreading it a little more if necessary, and return the dish to the oven. Wait about 20 minutes. When the yogurt starts to bubble slightly, remove the dish from the oven and arrange the reserved bread cubes evenly on top. If you like, once the dish is back in the oven, take a small plate and a few cherry tomatoes with a cross cut in the middle, and place it in the oven. Place the tomatoes and bread cubes on top of the yogurt. A main course or a starter (for double the number of diners) that I ate many years ago in a Turkish restaurant—and then cooked it myself. A warm dish for hot and cold days.