Potato, leek and scamorza bake with spinach

Ingredients

For 1 serving

• Potatoes200 g
• Leek100 g
• Scamorza40 g
• Eggs1
• Reduced-fat milk50 ml
• Spinach150 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: October – March

Method

1. Preheat a conventional oven to 190 °C, grease a small baking dish with half the oil and put a small pan of water on to boil.
2. Peel the potatoes and slice them thinly, about 3 mm; trim the root and tough dark green part from the leek, halve it lengthways, wash it well between the layers and slice it thinly.
3. Salt the water once boiling and blanch the potatoes and leek together for 4 minutes, until the potatoes are pliable but not falling apart; drain gently.
4. Layer the potatoes and leek in the dish with the diced scamorza, seasoning each layer with salt and black pepper.
5. Beat the egg with the milk and a pinch of salt, pour it over and bake for 30 minutes, until golden on top and the potatoes are easily pierced with a knife.
6. In the last few minutes wash the spinach and sauté it in a pan with the remaining oil over medium heat for 3 minutes, until wilted; salt it and serve alongside the bake.