How to make
Finely chop the onion and spinach. Slice the garlic and grate the yellow cheese.
Heat the 2 spoons of oil along with the butter on a moderate heat and stew the onion in them for 4-5 minutes and add the spinach. Once it has softened, add the garlic and cook briefly, until the aroma is released.
Pour the flour all at once and stir for 1 minute to fry. A thick spinach paste will be obtained.
Pour the milk in three parts, while constantly stirring and cook until you get a spinach-béchamel cream of the thickness you prefer. Season with black pepper and salt to taste and pour the grated yellow cheese. Stir for another minute until melted and remove from the heat.
Transfer the béchamel cream into a baking pan and crumble the white cheese on top, crack the eggs and sprinkle them with a little oil, salt and dried dill.
Place it in an oven heated to 390°F (200°C) until the eggs are cooked - about 12 minutes.
Serve the dish warm, sprinkled with chopped fresh parsley.
Enjoy your meal!
