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1 bunch spinach or
silver beet 3 onions 1 tin chopped tomatoes 1 tablespoon olive
oil 1 teaspoon oregano 2 teaspoons nutmeg 1 tablespoon tomato paste 250g ricotta cheese (no salt) 250g cottage cheese 1 pkt Mountain Bread ¼
cup skim milk 1 tablespoon Parmesan
cheese Fresh ground black pepper 200g-button mushroom Trim
white woody stalks from spinach and discard. Rinse leaves thoroughly. Place wet spinach in a large saucepan with
chopped mushroom, cover and cook on high for five minutes or until barely
tender. Drain, lightly squeeze and set aside. Saute garlic and
onion in oil until transparent, stir through spinach and mushroom mixture
with nutmeg. Beat together cheeses, milk and pepper. Combine tomato pieces,
oregano and tomato paste. To assemble, line a lightly oiled casserole dish
with one slice of Mountain Bread. Layer with one third of the tomato, one
third of spinach and one third of cheese. Top with bread and repeat twice, finishing with a layer of bread. Sprinkle with Parmesan cheese and bake at 180C for 30-40 minutes. Serve with garden salad
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