Summary

Ingredients

• 1 kg leaf spinach
• some butter
• 1 liter vegetable broth
• 300 g millet
• 100 g parmesan or mountain cheese, rated
• 1 onion (s)
• 2 cloves garlic)
• Herbal salt or granulated broth
• Nutmeg, freshly grated
• oil, about 2 to 3 tablespoon
• Butter for the mold

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Instructions

1. Bring the millet to the boil in the vegetable stock, cook for 5 minutes and let it soak over a low flame (approx. 20 - 30 minutes). Season the millet porridge with the spices.
2. Wash the spinach leaves thoroughly, fry the chopped onions in the oil until golden. Add the drained spinach and let it collapse. Season to taste with herbal salt or granulated broth, crushed garlic and nutmeg and add a trick of butter. Mix the leaf spinach loosely with the millet porridge - the spinach leaves should still be visible. Pour into a buttered baking dish, sprinkle with cheese and garnish with flakes of butter.
3. Bake in a hot oven at 200 ° C top / bottom heat for approx. 20 - 30 minutes.