Fixings

• 2 onions

• 2 cloves of garlic

• olive oil

• 2 teaspoons dried oregano

• 1 entire nutmeg , for grinding

• 1 kg solidified cleaved spinach

• 100 g unsalted margarine , (icy)

• 100 g cheddar

• 100 g plain flour

• 100 g moved oats

• 250 ml crème fraîche

Strategy

1. Preheat the stove to 180ºC/350ºF/gas 4.

2. Peel and finely cleave the onions and garlic, at that point put in a huge skillet on a low warmth with 2 tablespoons of oil and the oregano.

3. Finely grind into equal parts the nutmeg and broil tenderly for 10 minutes, or until delicate however not shaded, mixing routinely.

4. Include the spinach, turn the warmth up to medium and cook down for 15 to 20 minutes, or until the point when any fluid has vanished.

5. Then, generally cleave the chilly margarine, grind the cheddar and place in a nourishment processor with the flour, oats and a squeeze of ocean salt and dark pepper. Heartbeat into a decent disintegrate surface (or rub together by hand), at that point evacuate to a plate.

6. Put the cooked spinach blend into the processor (there's no compelling reason to clean it), at that point include the crème fraîche and rush for 1 minute.

7. Taste and prepare with unmistakable expertise, at that point tip equally into a heating dish (20cm x 30cm). Sprinkle over the disintegrate and prepare for around 45 minutes, or until brilliant and foaming.

Tips

On the off chance that you favor your creamed spinach to be finished instead of satiny, basically avoid the blitzing stage at stage 6, and overlap the crème fraîche through the spinach.

To excel, set up this together a couple of days ahead of time, at that point basically keep it in the cooler until the point that you're prepared to heat it. On the uncommon event that you have scraps of this dish, it's astounding specked on pizza, or blobbed into an omelet or frittata.