1. rinse the spinach well, sort out and remove coarse stems. Place the spinach, dripping wet, in a large saucepan and cook over medium heat with the lid on until tender and collapsed, about 3 min.
Drain the spinach well in a sieve, squeezing out a small amount of additional moisture with a spoon. Then chop the spinach.
Rinse and dry the dill, chop it and mix it into the spinach.
Season everything well with salt and freshly ground pepper.
Preheat the oven to 175 °C (convection oven 150 °C, gas mark 2). Brush a small gratin dish well with the butter. 5.
In a large baking bowl, mix the curd cheese with the egg and flour. Grate the cheese and stir into the curd with the spinach.
Pour the spinach mixture into the baking dish and bake the spinach casserole on the middle shelf of the stove for about 50 minutes.
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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