Grandma’s Spinach Casserole: A Timeless Family Favorite

Start by washing the spinach thoroughly to remove any dirt or grit. After washing, chop the spinach finely. This step is important as it ensures that the spinach will integrate well into the batter, providing even distribution of flavor and texture throughout the casserole.

2. Sautéing the Aromatics

In a large skillet, heat 2-3 tablespoons of vegetable oil over medium heat. Add the diced onion and minced garlic to the pan. Sauté the aromatics until the onion becomes translucent and the garlic is fragrant, which should take about 3-4 minutes. The onions should be soft but not browned.

3. Adding the Spinach

Once the onion and garlic are ready, toss in the chopped spinach. Cook the spinach until it is wilted, stirring occasionally. This process should take about 5 minutes. The spinach will reduce significantly in volume as it cooks, releasing its moisture. Once wilted, remove the pan from the heat and set it aside to cool slightly.

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4. Preparing the Batter

In a large mixing bowl, beat the 3 eggs with 120 ml of fresh cow’s milk until well combined. Gradually add the 140 g of flour to the egg mixture, stirring continuously to avoid lumps. The batter should be smooth and slightly thick, providing the perfect base for the spinach and cheese.

5. Combining the Ingredients

Fold the cooked spinach mixture into the batter, ensuring that the spinach is evenly distributed throughout. Season the mixture with salt and black pepper to taste. Next, crumble 200 g of cow’s cheese into the mixture, gently folding it in so that the cheese is evenly dispersed. The cheese adds a rich, tangy flavor that complements the earthiness of the spinach.