2 large leeks
2 spring onions
1 1/4 lb (600 g) spinach (net trimmed weight)
1 firm lettuce
2 tbsp finely chopped parsley
28 shelled walnut halves
8 eggs
2 tbsp plain flour
olive or sunflower oil
salt and black peppercorns
2 spring onions
1 1/4 lb (600 g) spinach (net trimmed weight)
1 firm lettuce
2 tbsp finely chopped parsley
28 shelled walnut halves
8 eggs
2 tbsp plain flour
olive or sunflower oil
salt and black peppercorns
For the sauce:
7 fl oz (200 ml) Greek yoghurt
7 fl oz (200 ml) whipping cream
salt
7 fl oz (200 ml) whipping cream
salt
Garnish with:
seeds from 1/2 ripe pomegranate (optional)
small mint leaves
small mint leaves
method
1. Remove the stalks from the spinach and reserve them for soups or for braising; you will use only the leaves for this recipe. Wash these very thoroughly, dry in a salad spinner or in clean cloths, chop very finely and place in a large mixing bowl.
2. Trim, wash and prepare the leek, spring onions and lettuce. Remove the outer, tougher layers or leaves of all these, as only the tender parts are used for this recipe. Cut them all into very thin strips. Mix in the bowl with the spinach and the parsley.
3. Preheat the oven to 325°F (170°C) mark 3.
4. Grease a non-stick ring mould lightly with oil (approx. 10 in (25 cm) outer diameter, 4 in (10 cm) inner diameter).
5. Chop the walnuts very coarsely.
6. Break the eggs into a bowl and beat them briefly with a little salt and freshly ground black pepper. Sift the flour into the bowl and beat well. Add to the prepared vegetables and mix thoroughly.
7. Carefully ladle into the mould, tap the bottom of the mould on the work surface gently to eliminate any trapped air and cook in the oven for 50 minutes, or until the surface is pale golden brown and the cooked mixture has shrunk away from the sides a little. Test by inserting a thin skewer deep into the mixture: it should come out clean and dry. Take out of the oven and leave to stand for 15 minutes before unmoulding on to a serving plate.
8. While the mould is cooking, make the sauce. Beat the cream stiffly, fold in the yoghurt and add a pinch of salt. Pour some of the sauce into a small bowl and place in the central well of the mould; alternatively spoon in enough sauce to fill this central cavity.
9. The remaining sauce can be handed round separately in another small bowl. Arrange the pomegranate seeds and the mint leaves decoratively on top of the creamy sauce, both in the mould and in the extra bowl.
Serve this dish warm or at room temperature.
2. Trim, wash and prepare the leek, spring onions and lettuce. Remove the outer, tougher layers or leaves of all these, as only the tender parts are used for this recipe. Cut them all into very thin strips. Mix in the bowl with the spinach and the parsley.
3. Preheat the oven to 325°F (170°C) mark 3.
4. Grease a non-stick ring mould lightly with oil (approx. 10 in (25 cm) outer diameter, 4 in (10 cm) inner diameter).
5. Chop the walnuts very coarsely.
6. Break the eggs into a bowl and beat them briefly with a little salt and freshly ground black pepper. Sift the flour into the bowl and beat well. Add to the prepared vegetables and mix thoroughly.
7. Carefully ladle into the mould, tap the bottom of the mould on the work surface gently to eliminate any trapped air and cook in the oven for 50 minutes, or until the surface is pale golden brown and the cooked mixture has shrunk away from the sides a little. Test by inserting a thin skewer deep into the mixture: it should come out clean and dry. Take out of the oven and leave to stand for 15 minutes before unmoulding on to a serving plate.
8. While the mould is cooking, make the sauce. Beat the cream stiffly, fold in the yoghurt and add a pinch of salt. Pour some of the sauce into a small bowl and place in the central well of the mould; alternatively spoon in enough sauce to fill this central cavity.
9. The remaining sauce can be handed round separately in another small bowl. Arrange the pomegranate seeds and the mint leaves decoratively on top of the creamy sauce, both in the mould and in the extra bowl.
Serve this dish warm or at room temperature.
serving amount
serves 6.
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