1.5 kg spinach
50 g butter
250 ml Bechamel Sauce
100 ml cream 2 eggs
4 egg yolks
1/2 tsp nutmeg
150 ml oil
seasoning
50 g butter
250 ml Bechamel Sauce
100 ml cream 2 eggs
4 egg yolks
1/2 tsp nutmeg
150 ml oil
seasoning
method
1. Wash the trimmed spinach, drain and cook in a minimum of boiling salted water for 5 minutes, refresh, drain and squeeze out some of the moisture and coarsely chop.
2. Heat the butter in a shallow pan, add the spinach and cook to dry it out completely.
3. Add the bechamel, cream, egg and egg yolks and season with salt, pepper and grated nutmeg; mix well.
4. Heat the oil in a shallow pan and fry tablespoonfuls of the spinach mixture until lightly coloured on both sides.
5. Drain the subrics and serve as an appetiser or vegetarian dish accompanied by cream or Egg Sauce.
2. Heat the butter in a shallow pan, add the spinach and cook to dry it out completely.
3. Add the bechamel, cream, egg and egg yolks and season with salt, pepper and grated nutmeg; mix well.
4. Heat the oil in a shallow pan and fry tablespoonfuls of the spinach mixture until lightly coloured on both sides.
5. Drain the subrics and serve as an appetiser or vegetarian dish accompanied by cream or Egg Sauce.
serving amount
serves 10
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