Text read by Mary Peters


375 g spinach, frozen or fresh
½ kg kohlrabi
2 tomatoes
1 onion
1 clove garlic
1 ½ tbsp butter
1 ½ tbsp flour
250 ml milk
125 ml water
75 g cheese, grated, e.g. Edam cheese
1 tbsp sunflower seeds
Salt and pepper
Fat for the baking form


Preparation time approx. 35 minutes
Cooking time approx. 1 hour
Total time approx. 1 hour 35 minutes

Sort the fresh spinach, rinse well and drain. Defrost frozen spinach and also drain well.

Peel and wash the kohlrabi, cut into thin slices and boil in salted water for 2 – 3 minutes.

Meanwhile, roast the sunflower seeds in a pan without fat until golden brown.

Peel the onions and garlic and chop finely. Heat a little oil in a saucepan and sauté half the onions and garlic until translucent. Add the spinach and sauté until it has collapsed. Season well with salt, pepper, and nutmeg.

Heat the butter in a saucepan and sauté the rest of the onions and garlic. Add the flour and sauté. Stir in the milk and water, bring to the boil and simmer for about 3 minutes. Season with salt, pepper, and nutmeg.

Wash the tomatoes, remove the stalk, and slice the tomatoes.

Grease a casserole dish of approx. 20 x 30 cm and layer the sauce, kohlrabi, spinach, and tomatoes alternately in it. Finish with the tomatoes and sauce and sprinkle the grated cheese on top. Bake in a preheated oven at 175 °C convection oven for 40 minutes.

Sprinkle with sunflower seeds and serve.

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