Millet Casserole with Spinach

For the millet casserole with spinach, start by bubbling the millet in the soup and let it swell on low heat for about 20-30 minutes and season with salt and pepper.

In the meantime, wash spinach leaves, shake dry and divide into coarse pieces. Peel the onion and cut into small cubes.

Now heat a little oil in a pan and sauté the onions until translucent. Add the drained spinach and wait until it collapses. Then season with herb salt, crushed garlic and a little nutmeg and mix with a spoonful of butter.

Butter a baking dish, mix the millet with the spinach leaves and pour it into the dish. Sprinkle the millet casserole with the grated cheese and place scattered flakes of butter on top.

Bake the millet casserole with spinach in a preheated oven at 200 °C for about 20-30 minutes until the surface is golden brown.

Preparation Tip:

With the millet casserole with spinach, a light yogurt chive sauce tastes especially delicious!

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