| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 4 pieces Potatoes large
- 1 piece Onion large
- 500 gram Spinach fresh
- 3 cloves garlic
- 50 gram Butter 25g per potato, 25g per sauce
- 3 glasses Milk 1 Cup potato, 2 cups sauce
- 2 tablespoons Flour wheat / Flour
- Nutmeg (ground)
- Vegetable oil (at the tip of the knife
- Salt to taste
- Black pepper to taste
Ingredients
|
|
Instructions
- Boil the potatoes in salted water.
- Cut spinach leaves, garlic crush the wide side of the knife and grind (or pass through the press).
- I also used spinach stems. Finely dice the onion and the stems of the spinach, saute until tender in small amount of oil.
- Add spinach leaves, salt a little. Simmer for 5-7 minutes.
- Add the garlic, pepper and if necessary more salt. I also put in some crushed chili pepper. Warm up a couple of minutes.
- In potatoes add a glass of warm milk, butter, salt, pepper, knead well to avoid lumps.
- Put mashed potatoes in the pan.
- The next layer spread the spinach.
- In a frying pan, melt the butter, add the flour, fry lightly.
- Pour the milk, add the nutmeg, salt, pepper, stir well to avoid lumps, boil for a couple of minutes until thick.
- Put the sauce on the spinach. Optionally, sprinkle with grated cheese. I did not, without it, too, turned out very tasty! Put in a preheated 200 degree oven for 15-20 minutes until light crust.
- It turns out very gently, tasty, fast and not difficult. Bon appetit!
