How to make
Boil the eggs, cover them with cold water and let them cool slightly so that you can peel them.
Meanwhile, wash and strain the spinach. If the leaves are very large, cut them.
Clean, wash and chop the fresh garlic and spring onions.
Heat a pan with 3-4 spoons of olive oil and sauté, the onions and garlic first, then the spinach. Two to three minutes is enough, as the aim is to soften the vegetables but retain their color. However, it depends on the vessel you are cooking in as well as the heat.
Leave them to cool.
Peel the eggs and cut them in half lengthwise. Remove the yolks and put them with the greens. Add lemon juice, more olive oil and a clove of garlic if desired.
Transfer everything into the blender jug. Blend, until you get a thick emulsion. At the end, add the white cheese and blend again.
If you find it difficult and the emulsification does not work and the mixture remains runny, then thicken with a little almond flour or breadcrumbs, so that you can fill the eggs.
With a spoon or a piping bag, fill the holes in the egg white in place of the yolks.
Serve the stuffed eggs with spinach filling with a garnish of choice.
Enjoy your meal!
