Ingredients for the porridge
- 200 g full-fat yogurt
- 350 ml water
- 120 ml olive oil
- 2 medium eggs
- 350 g cornflour
- salt
- pepper
Ingredients for the filling
- 1/2 kg frozen spinach
- 5 spring onions
- 250 g feta cheese
- 30 ml olive oil
- 50 g LURPAK cow milk butter
- salt
- pepper
Method for the porridge
In a large bowl, mix the water, with the eggs and oil.
While mixing, add the yogurt, and right after, add the flour, salt, and pepper.
When the porridge is smooth, set it aside.
Method for the filling
In a large bowl, place the spinach after it has defrosted, and cut the spring onions into slices, adding them in.
Next, melt the butter and olive oil over low heat, and pour over the spinach.
Finally, crumble the feta cheese into small pieces in the bowl and add salt and pepper.
Butter a pyrex, and lightly sprinkle with fine semolina.
Pour half of the batter into it, and spread it all over the pyrex.
Then, spread the spinach filling evenly over the batter.
Finally, pour the rest of the batter over the spinach, making sure to cover all of the spinach.
Bake in a preheated oven at 170 C fan, for about 1 hour.
