Spinach and Salmon Casserole

For the spinach and salmon casserole, cook pasta in salted water until al dente and drain. Heat oil in a pan, peel onions and cut into rings. Saute in the oil for a few minutes, stirring occasionally.

Wash spinach and cut into small pieces, add to onions and saute covered. Peel and slice the garlic and add to the spinach. Season with salt, pepper and nutmeg.

Stir frequently to allow the water to evaporate. Then remove the spinach from the heat. Cut the soft cheese into small pieces and crush, mix with the curd cheese, add the two eggs, mix everything and season with salt, pepper and nutmeg.

Preheat the oven to 180 °C. Cut salmon into pieces, add to spinach, add pasta and curd mixture. Mix everything and put it in a baking dish and sprinkle with the grated cheese. Bake the spinach-salmon casserole in the oven until the cheese starts to brown.

Preparation Tip:

Instead of whole-grain pasta, pasta made of wheat flour can be used for the spinach-salmon casserole, smoked trout can be used instead of the smoked salmon, and about 500 g of frozen spinach can be used instead of the fresh spinach.

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