Spinach and egg casserole: the perfect meal for a rich dinner
published on 10 December, 2018 at 17:23
Ingredients:
For the spinach filling:
1¾ oz butter
1 onion, finely diced
3⅓ lbs fresh spinach leaves
salt & pepper
nutmeg
sugar
3⅓ fl oz cream
Potato purée:
1 onion, finely diced
3⅓ lbs fresh spinach leaves
salt & pepper
nutmeg
sugar
3⅓ fl oz cream
Potato purée:
salt
3⅓ lbs Idaho or russet potatoes, peeled
nutmeg
1¾ oz butter
5 fl oz cream
5 fl oz milk
3⅓ lbs Idaho or russet potatoes, peeled
nutmeg
1¾ oz butter
5 fl oz cream
5 fl oz milk
8 eggs
salt & pepper
fresh chives, chopped
salt & pepper
fresh chives, chopped
Directions:
Cook the spinach with butter and onion, then add the other ingredients. Place all in a baking tray.
Mash the potatoes and mix with butter, nutmeg, cream and milk. Spread on the spinach. Add eggs, salt and pepper and bake at 350°F (180°) for 30 minutes.
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