Baked Vegetables with Cheese

Ingredients

• •500 g spinach
• •750 g potatoes
• •2 bunches parsley
• •60 g margarine
• •4 eggs
• •50 ml cream
• •300 g frozen peas
• •100 g grated cheese
• •Salt, black pepper, nutmeg
• •Pine nuts

Preparation

1. 1

   Wash the spinach, cook in its own liquid 1-2 minutes until wilted and drain. Boil the potatoes in their skins, peel while hot and grate on the coarse side. Trim and wash the parsley and chop with the well-squeezed spinach. Heat the oven to 175°C. Grease a 1.5 liter ovenproof dish with 20 g fat. Whisk the eggs and cream with a whisk. Mix the potato, spinach, parsley and peas with 3/4 of the cheese and the egg-cream. Season with salt, pepper and nutmeg and spread in the dish. Scatter the rest of the cheese over. Dot the remaining fat in hazelnut-sized pieces on top. Place pine nuts on top. Bake 30 minutes and serve hot.