Ingredients
- 500 g fresh or frozen spinach
- 250 g Arla cream cheese
- 250 g feta cheese
- 220 g all-purpose flour
- 200 ml Arla heavy cream 36% fat
- 100 g herbs (spring onions, parsley, dill, etc.)
- 30 g fine semolina
- 4 medium eggs
- 1-2 teaspoon salt
- 1/2 teaspoon pepper
Method
In a large bowl, place the eggs and heavy cream, and stir together with a hand whisk, until completely homogenized.
Then, add cream cheese and whisk for one more minute. Right after, add flour, salt, and pepper, and stir until it turns to a thick mush.
After you have defrosted and drained the spinach, add it into the mush (in case you prefer to add fresh spinach, first you have to wash it and drain it and then add it to the filling). Next, add the rest of the herbs, crumbled feta cheese, and mix by hand until combined.
Finally, line a 20×30 cm baking pan with parchment paper, transfer the mixture into it, and sprinkle fine semolina on it.
Bake in a preheated oven, on the middle oven rack, at 180-190 C fan, for about 20-25 minutes.
