• 3 cups local spinach greens
  • 1/4 lb. mushrooms, sliced
  • 1 c. chopped onion
  • 1 clove garlic, minced
  • 1/2 c. plain goat yogurt
  • 4 eggs, beaten
  • 5 oz. aged gouda or cheddar style cheese, grated
  • 1/2 tsp. salt

Preheat oven to 375 degrees. Wash spinach; dry roast mushrooms until fragrant but not burnt and set these aside. 

Grease 8-inch pie plate (glass or metal will work) with hazelnut oil.  Combine yogurt, onion, garlic, and eggs in bowl and add spinach, mushrooms, cheese and salt; mix and pour into pie plate. Bake 40 minutes. 

(From Max Morange) 

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