GRECO Loumini on a bed of spinach and tomatoes

Ingredients for 4 persons:

500 g GRECO Loumini
500 g fresh spinach
130 g tomatoes, dried, or 2 fresh tomatoes
4 garlic cloves
6 Lauchzwiebeln
60 g pine nuts, chopped
a little oil
Salt, pepper

Preparation:

Pre-heat the oven to 175 degrees.

Finely chop garlic and spring onions and briefly sauté in oil. Add the fresh or thawed spinach, season with salt and pepper and sauté for another 5 minutes. Cut the GRECO Loumini into slices approx. 1 cm thick. Cut the tomatoes into strips 1 cm thick.

In a lightly buttered casserole dish, first layer the spinach, then the dried tomatoes (if using fresh tomatoes, lightly salt and pepper) and lastly layer the loumini. Place the casserole dish in the oven.

Take it out after 20 minutes, sprinkle with the chopped pine nuts and let brown in the oven for another 10 minutes.

Then serve and enjoy.

Bread or rice goes well with this dish.