2 bunches of spinach (1 kg)
1/2 liter of milk
6 eggs
salt and black pepper to taste
1 pinch of nutmeg
2 bunches of spinach (1 kg)
1/2 liter of milk
6 eggs
salt and black pepper to taste
1 pinch of nutmeg
Clean and wash the spinach, separating the leaves
Cook in boiling water with salt for about 5 minutes or until wilted
Drain and squeeze well to remove all the liquid
Chop not too finely
In a bowl, beat the eggs
Add hot milk gradually, beating constantly
Season with salt, black pepper, and nutmeg
Combine with spinach and mix well
Pour into a round refractory dish with a diameter of about 27 cm
Place in a baking dish
Add boiling water to reach half the height of the dish
Bake in a hot oven (200°C) for one hour in a water bath
When ready, serve very hot, warm, or at room temperature
Serves 6.
