Serves 10

500 g Frozen spinach

SPINACH LAYER: 500 g frozen spinach, thawed; 2 eggs, beaten; 100 ml cream; salt and freshly ground black pepper to taste; 1 teaspoon nutmeg. TOMATO LAYER: One 420-g can tomatoes; 2 tablespoons flour; 1 egg; 50 ml cream; 1 teaspoon basil; 2 cloves garlic, crushed; salt and freshly ground black pepper. CHEESE AND LEEK LAYER; 3 - 4 leeks, finely sliced; 150 g Cheddar cheese, grated; 3 - 4 tablespoons butter; 200 ml cream; 2 eggs: salt and freshly ground black pepper; a sprinkling of grated nutmeg and paprika; 1/2 teaspoon • prepared mustard. Serves 10. SPINACH LAYER. Mix thawed spinach with eggs, cream, seasoning and nutmeg. TOMATO LAYER: Drain and purée tomatoes. Blend some of the tomato juice with flour to form a paste then stir into omato puree. Mix with remaining ingredients. CHEESE AND LEEK LAYER: Sauté leeks in butter until soft. Remove from heat. stir in cream arid cheese Remove from heat and add remaining ingredients. Grease a 2-litre loaf tin and spread the base with half the spinach mixture. Add the tomato mixture, then the leek mixture and finally the remaining spinach mixture. Cover with foil and place in a roasting pan half filled with hot water. Bake at 160 deg C for 2 hours until set. Cool before turning out. Serve as a starter, with fish or with ham.
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Entered	2019-02-03
Updated	2020-12-23

Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19