Ginger and Nutmeg have a lovely friend they met while hiking in France. She is a fascinating lady with a medical background. A nurse by training, she has a gift with languages and a sense of adventure that has led her to some interesting spots in the world. Just as G&N arrived back in Provence their friend broke the news that her family was off on another adventure. This one would take her back to the UK for a while. Before this delightful lady was allowed to leave Provence, a group of girlfriends (and one good sport – Ginger) had decided that a proper send-off luncheon was in order. 
The meal was a potluck so it was a perfect opportunity for Nutmeg to try out a recipe that had been on her list for a long time. The lunch table was laden with fresh salads, curried chicken, homemade quiche, decadent desserts and bottles of rosé. It was a long, lazy meal and no one left hungry. Nutmeg’s contribution was a Spinach Cake that can be served as a main course for lunch or as a side dish with dinner.
Note: if using frozen spinach then thaw completely or partially first, cook until almost dry
Note: This recipe is gluten-free but not dairy free, you can try with rice milk and goat cheese as well.
- 2 Pounds Spinach leaves or a large bag frozen and thawed
- 4 Medium Leeks
- 2 Cloves Garlic
- 2 Tablespoons Unsalted Butter
- 1 Teaspoon Freshly Ground Nutmeg
- To Taste Salt and Pepper
- 6 Large Eggs
- 2 Cups Milk
- ½ Cup grated Parmesan
- ¼ Cup crumbled Feta
- Thoroughly clean spinach leaves
- Coarsely chop and set aside
- Dice leeks and crush the garlic bulbs
- Melt butter in a large saute pan over medium heat
- Add the leeks and garlic, cook until tender but do not brown (5-8min)
- Season with salt and pepper
- Grate nutmeg over the top
- Turn up the heat
- Add the spinach in handfuls and salt as you go
- Once you can fit it all in the pan
- Cover and steam until the spinach has wilted, stirring to make sure it does not stick to the pan
- Spread cooked spinach onto a platter to cool
- Preheat oven to 400F
- Once the spinach has cooled
- Puree spinach, eggs, leeks, garlic, Parmesan and milk in batches
- Add extra salt, pepper the mixture should be heavily seasoned
- Pour batter into a buttered baking dish
- Sprinkle the feta over the top
- Bake uncovered in the oven for 35-45 minutes until firm
- The cake is done when tested with a knife and it comes out clean
- Serve the pie at room temp for or briefly reheat
Food Travel Tags:
Casserole, Easy Casseroles, Easy Healthy Recipes, Recipes with Spinach, Spinach, Vegeterian Recipes
