This casserole with layers of potato, creamy spinach and egg is a delicious vegetarian meal!
Heat the oven to 200 degrees. Boil the eggs hard for about 8 minutes in a pan with water. Boil the potato slices for about 8 minutes until al dente. Thaw the spinach a la crème in a pan or in the microwave.
Grease an oven dish with a little butter or margarine. Spread the precooked potato slices over the bottom. Sprinkle with a pinch of salt. Season the spinach mixture with garlic, salt and pepper. Divide over the potato slices. Halve the eggs and press into the oven dish so that they are well and deep in the spinach mixture. Melt the butter and sprinkle the top and the eggs with the butter.
Source: Leukerecepten by leukerecepten-nl.
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