Rinse and sort out the spinach properly. Put dripping wet in a saucepan and fall together for a few min with the lid closed at low temperature. Then drain and chop the spinach.
Grease an ovenproof dish with butter. Preheat the oven to 175 °C.
Cut the cheddar, butter cheese and feta cheese into very fine cubes. Mix the low-fat curd cheese with the eggs and flour, fold in the prepared cheese and spinach.
Rinse and dry the dill, chop it finely and stir it into the spinach mixture. Season the mixture generously with salt and freshly ground pepper and pour into the prepared dish.
Sprinkle the parmesan on top.
Bake the casserole in the oven on the second rack from the bottom for about 50 minutes.
Serve with: a light, colorful salad, e.g. Vogerlsalat and radicchio.
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?
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