Spinach Casserole

Ingredients:

• 2 lbs fresh spinach
• 1 1/4 cup almond flour
• 1 tsp salt
• Sprinkle fresh ground black pepper
• 1/2 tsp baking soda
• 2 1/2 tbs ground curry
• 3 eggs
• 1/2 cup finely ground parmesan
• 1 cup full fat organic yogurt
• 3/4 cup spring onions, chopped
• 2 tbs ghee
  
  

Directions:

1. Set your oven to 375 F.
2. Wash the spinach and place in a large pot over medium heat. Cook until wilted, then drain in a colander. Set aside.
3. In a bowl combine the almond flour, salt, pepper, baking soda and curry. In a separate bowl mix together the parmesan, yogurt, eggs and chopped onion. Then add to the bowl of dry ingredients.
4. Place spinach into a kitchen towel and squeeze out as much water as you can. Then chop the spinach and add it to the batter.
5. Warm your baking dish in the oven for a moment. Add the ghee and turn the pan so the ghee melts and spreads all over the bottom. Pour the batter batter into the baking dish and bake for 30 minutes. Like a cake, it is done when you can an inserted wooden stick comes out clean. I like to then turn the oven to broil and brown the top for 1 minute. Be careful not to over cook as it is lovely when it is moist and fresh.
6. Allow to cool slightly then cut into squares. Remove from pan and seer on your serving plate. Add a slice of lemon or a spot of dijon mustard.
   
   

Veg/GF

Borrowed and adapted from FoodaLoveStory