Halloumi in Spinach – Tomato Bed
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g cheese, (halloumi)
- 250 g spinach, (frozen) or fresh
- 65 g tomato (s), (dried) or 2 fresh
- 2 cloves garlic
- 3 spring onion (s)
- 30 g pine nuts, (chopped)
- some oil
- Salt pepper
Print Recipe
Pin Recipe Instructions
- Preheat oven to 175 degrees.
- Dice the garlic and spring onions (can also be half a normal onion) and fry them briefly in oil. Add the spinach, season with salt and pepper and sauté for 5 minutes. Cut the halloumi into 1 cm thick slices. Cut the tomatoes into 1 cm wide strips.
- In a lightly greased casserole dish, first layer the spinach, then the sun-dried tomatoes (if fresh ones are used, lightly salt and pepper them) and layer the halloumi on top. Put the whole thing in the oven.
- Take out after 20 minutes, sprinkle with the chopped pine nuts and let them brown in the oven for another 10 minutes. Eventually increase the temperature to 200 degrees (depends on the oven).
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