Spinach and Broccoli Bake
Preheat the oven to 180°C (approximately 350°F).
Defrost spinach in a warm pot, drain. Rinse broccoli, cut into florets and blanch for 6-7 minutes in boiling salted water. Puree spinach and broccoli. Peel and mince onion. Heat 1-2 tablespoons of oil in a pan and sauté onions. Combine vegetable puree, onions, hazelnuts and almonds. Knead in beaten eggs and 6 tablespoons of breadcrumbs. Season with salt, pepper, nutmeg and cayenne pepper. Knead in cashews.
Grease a shallow dish and pour dough into dish. Place dish in a large pan with a hot water bath, water should be about 3 cm (approximately 1 1/5 inches) below the rim of the pan. Bake for about 1 hour.
Mix yogurt and 1-2 tablespoons of lingonberries. Remove pan from oven, slice and serve with yogurt.