Spinach and Sweet Potato Casserole with Goat Cheese
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g spinach, frozen or fresh, briefly heated, expressed
- 200 g sweet potato (s) or floury potatoes
- 125 g oat cheese from the roll, 2 slices
- 1 clove (s) garlic, crushed
- 2 cm ginger, finely chopped or grated
- 160 ml sour cream (10% fat)
- 1 chilli pepper (s), dried or some cayenne pepper
- 1 teaspoon black cumin (nigella) or oregano or thyme
- 1 teaspoon pepper, black or cubeb pepper
- salt
Print Recipe
Pin Recipe Instructions
- Cut the sweet potatoes into 0.5 cm thick slices and pre-cook them in salted water for 10 minutes. Then put as the bottom layer in a baking dish. Spread the spinach on top (if necessary also not defrosted).
- Mix the sour cream with the ginger, the clove of garlic and the chilli pepper grated with salt and pour over the spinach. The goat cheese comes in two slices on top.
- Bake in the preheated oven at 160 ° C top / bottom heat for 30 minutes until the goat cheese has turned nice and brown. You can then grill the casserole for another 5 minutes.
- Scatter black cumin and pepper over the top. Cubeb pepper would be used in North Africa. You can replace the black cumin with oregano and thyme, which makes the casserole more Mediterranean.
- It goes well with flat bread and a very strong red wine (e.g. Syrah).
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