Gâteau d’épinards

Serves : 4 people

Preparation : 25 minutes

Cooking : 30 minutes

Ingredients

300 g of spinach
150 g of rice flour
150 g of cottage cheese or yogurt
100 g of butter
60 g of crème fraîche or mascarpone
2 eggs means
nutmeg
salt, pepper

Instructions

Wash the spinach thoroughly, rinsing it several times if necessary.

Cut off the tough stems.

Chop the spinach fairly finely (in the photos, I chopped it too coarsely). This will give your cake a smooth, even texture and make it look much better.

Place the flour in a mixing bowl, make a well in the center, and add the eggs, the softened butter cut into pieces, the cottage cheese, and the crème fraîche. Season with salt, pepper, and nutmeg.

Knead these ingredients together with your hands, just as you would for pie dough, until you have a smooth, even dough.

Preheat the oven to 200°C. Add the spinach mixture and mix everything together well.

Pour this mixture into a buttered baking dish.

Place in the oven and bake at 200°C for 30 minutes. You’ll soon start to smell the irresistible aroma of rice pudding—that’s a good sign!

Notes

Serve with gluten-free bread, such as rice-corn bread. I’ve categorized this recipe as a main course, but it can also be served as an appetizer—in which case, I recommend serving it in individual ramekins for an even more impressive presentation!