Spinach Casserole

Roast the breadcrumbs without fat in a pan and leave to cool. Pour the sherry over the raisins and leave to infuse, covered, for about 10 minutes. Wash the spinach and drain well. Peel and finely dice the onions. Preheat the oven to 180°.

Heat 3 tablespoons of oil in a large frying pan and sauté the onions briefly. Peel the garlic and squeeze it. Then add the spinach and sauté for 3 – 4 minutes. Then put it into a sieve and let it cool down.

Drain the raisins and let them drain. Grate the cheese and mix with the flour, eggs, raisins and pine nuts. Season with salt, pepper and nutmeg.

Grease a round baking dish. Sprinkle the bottom and sides of the dish with 2/3 of the breadcrumbs. Pour in the spinach and spread the cheese mixture over it. Drizzle with the remaining oil and sprinkle with the remaining crumbs.

Bake in the oven on the middle shelf for about 1 hour.

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