Spinach bake with a rice flour and sesame base

This rich and aromatic gratin is the perfect combination of a crispy gluten-free base and a juicy vegetable filling. The use of natural whole grain rice flour, stone-ground, provides a light texture to the crust, and the combination of fresh spinach, lovage, and full-fat cottage cheese turns the dish into a satisfying and healthy lunch.

Ingredients:

For the crust:

• 100 grams natural whole grain rice flour

• 100 grams melted butter

• 150 grams full-fat cottage cheese

• 50 grams sesame seeds

For the filling:

• 300 grams fresh spinach

• 200 grams full-fat cottage cheese

• 100 grams yellow cheese

• 1 pink tomato and 2 small carrots

• 3 stalks fresh spring onion and 2 stalks fresh lovage

• 1 egg

• 2 tablespoons butter

• Salt to taste

Method of preparation:

1. Preparing the crust: Mix all crust ingredients in a bowl and stir until crumbly dough is formed. Cover with cling film and refrigerate for several hours to firm up well.

2. Sautéing the vegetables: In a deep saucepan, heat 2 tablespoons of butter and sauté the finely chopped onion and carrots (cut into quarters). Add the cleaned and chopped spinach, sauté briefly, and remove from heat.

3. Finishing the filling: Add the chopped tomato, finely chopped lovage, cottage cheese, egg, and salt to taste to the cooled vegetables. Stir until homogeneous.

4. Shaping: In a baking dish (20 cm diameter), spread the crust dough, pressing with a spoon to form a base and rim (similar to a cheesecake base).

5. Baking: Pour the filling over the base and sprinkle with grated yellow cheese. Bake on the middle rack in the oven at 180°C for about 30 minutes.

Enjoy your meal!