Ingredients
- 400 g of frozen spinach
- 150 g of sliced bacon
- 100 g of bread crumbs
- 300 g of white tuna, drained and flaked
- 3 dl of sour cream
- 2.5 ml of ground black pepper
- 40 ml of lemon juice
- 100 g of grated Gruyère
Instructions
- Gently heat the spinach, still frozen, until softened, press well and purée in a blender.
- Fry the bacon until crisp and crumble it.
- Combine all ingredients except the Gruyère in a bowl and mix well together.
- Put the mixture in a greased ovenproof dish, top with the Gruyère and bake in the oven, preheated to 180º C, for 30 minutes.
Notes
Serve it with pommes persillées and a vegetable such as fennel.