Crafts and Life

2 lb spinach, cooked and drained or frozen and thawed
salt and pepper
juice of half a lemon
4 oz cooked ham or gammon, chopped
1 oz butter
6 oz button mushrooms
2 eggs
4 oz cheddar cheese, grated
2 tbs single cream

Method

Set oven to 400F or Mark 6 (200C).  If using fresh spinach, wash well, put into a saucepan, cover and simmer for a few minutes in its own moisture.  Drain well.  Chop the spinach, season and sprinkle over the lemon juice.  Mix in the chopped cooked ham or gammon and put into a greased oven proof dish.  Melt the butter in a pan, cook the mushrooms and arrange them on top of the spinach mixture.  Beat the eggs in a bowl, season, add the cheese and cream, mix well and then pour over the mushrooms.  Bake for 25 minutes and serve.

Serves 4 – taken from Favourite recipes from the Kitchen Garden