Mediterranean Spinach Bake with TischleinDeckDich
| 8 tbsps (about 80 g) | TischleinDeckDich |
| Approx. 270 ml | water or vegetable stock |
| 3 tsps | pesto rosso |
| 250 g | leaf spinach (frozen) |
| 3 tbsps | pine nuts (or a mixture of nuts) |
| 1 – 2 tsps | olive oil |
| 2 | onions |
| 1 – 2 | cloves of garlic |
| 400 g | tomato pieces from a jar |
| 6 – 7 | sundried tomatoes |
| 100 g | sheep’s cheese |
| herb salt, pepper, thyme, basil, rosemary |
Pour approx. 270 ml boiling water/stock over the TischleinDeckDich, stir and leave to swell for 5 minutes.
Add red pesto to the cooled mixture and pour into a greased baking dish in a layer approx. 4-5 cm thick and press down. Defrost the spinach leaves in a saucepan over a low heat and drain off the water. Roast the seeds briefly in a pan and remove.
Heat the oil in a pan, sauté the finely chopped onions with the crushed garlic and add the tomato pieces. Add 2 teaspoons of thyme and basil and 1 teaspoon of rosemary. Season with herb salt and pepper. Then stir in the spinach, nuts and chopped dried tomatoes and place on top of the TischleinDeckDich layer in the baking dish. Chop the sheep’s cheese and spread it on the oven bake.
Bake in the oven (top heat) at 220 °C for approx. 15 minutes.
Tip: It goes well with a green salad, e.g. with cucumbers, tomatoes, carrot strips, herbs and a light vinegar and oil vinaigrette.