Spinach and Broccoli Bake

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Spinach and Broccoli Bake
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in

Ingredients

for
4
Ingredients
150 grams
ground Hazelnuts
150 grams
ground almonds
50 grams
200 grams
Spinach (frozen)
250 grams
1
2
Breadcrumbs (as needed)
freshly ground Pepper
Nutmeg (freshly grated)
Olive oil (cold pressed)
Lingonberry jam (as desired)
250 grams

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

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.