Summary

Ingredients

• 300 g spinach, weihed and prepared
• 1 clove (s) garlic
• 1 small onion (s)
• 1 tablespoon olive oil
• 1 tablespoon spice mixture, (Djah Oftadeh)
• salt and pepper

Also:

• 2 medium egg (s)
• 100 g cream, sweet
• 50 ml milk
• 0.5 teaspoon ½ salt
• Nutmeg, freshly grated

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Instructions

1. Dice the onion and garlic and sauté in olive oil until translucent.
2. Add the spinach and let it collapse.
3. Stew for about 5 minutes over medium heat and season to taste. Set aside and let cool.
4. Preheat the oven to 160 degrees circulating air.
5. Beat the eggs vigorously and mix with the cream and milk, season well.
6. Divide the spinach mixture into 6 molds (I used 90 ml ellipses).
7. Pour the egg and cream mixture over it. Make sure that the molds are no more than 2/3 full.
8. Line a large fireproof vessel with a piece of kitchen paper. Put the molds in and fill with water.
9. Cook in the oven for about 20 minutes.
10. The flan is done when a blade that is pierced in can be pulled out cleanly, similar to the chopsticks test.
11. Note:
12. You can also add crushed red chilli peppers to the spinach.