Summary

Ingredients

• 1 package rolls (Sunday rolls) from the refrigerated shelf in the supermarket
• 100 g Gouda cheese, rated
• 50 g parmesan, rated
• 200 g crème fraîche, alternatively sour cream or sour cream
• 1 clove garlic, grated
• 200 g fresh spinach or approx. 100 frozen
• 20 g butter flakes
• salt and pepper
• Fat for the shape

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Instructions

1. Grease a pan (or casserole dish) suitable for the oven. Halve the Sunday rolls, shape them into balls and spread them around the edge of the pan / casserole dish. Put aside.
2. Wash, clean, chop the spinach, stew for 3 - 4 minutes. If frozen spinach is used, defrost the spinach, steam it briefly and then let it cool down.
3. Mix the spinach, 75 g grated cheese, parmesan, grated garlic and sour cream. The mass should not be too tough, if necessary loosen it up with a little milk. Season to taste with pepper and salt. Put the mixture in the middle of the pan / casserole dish. Pour the butter flakes and the rest of the grated cheese over the Sunday bread rolls. Bake in a preheated oven at 180 degrees for about 20 minutes.