Spinach Casserole

Ingredients

• 80 g chopped spinach (frozen)
• 2 Eggs
• 100 g whipping cream
• 50 ml milk
• nutmeg
• Salt
• Pepper
• 4 fresh spinach leaves (for garnish)
• butter (for the dish)

Instructions

1. 1.

   Blanch the spinach in boiling salted water briefly. Drain, let it sit to remove excess moisture, then squeeze out as much water as possible. Beat the eggs with milk and cream, seasoning with salt, pepper, and nutmeg.

2. 2.

   Coarsely chop the spinach, season with salt and pepper, and distribute into two small butter‑lined ramekins. Pour the egg mixture over the spinach, place the ramekins in a larger dish (or deep baking tray), and pour enough boiling water to cover the ramekins to at least one third of their height.

3. 3.

   Bake in a preheated oven at 180 °C (conventional) for about 15–20 minutes, checking with a skewer. Serve garnished with fresh spinach leaves.