Ingredients for 4
1 ½ tablespoons olive oil
2 leeks, white part only, washed and cut into thin strips
300g chopped frozen spinach, defrosted and drained
100g cooked long-grain white rice
3 large eggs
50g grated parmesan
½ teaspoon marjoram or dried oregano, crumbled
salt and pepper
Warm 1 tablespoon of oil on a medium heat in a non-stick frying pan.
Sauté the leeks for approximately 10 minutes until soft. Pre-heat the oven to 190°C (th. 6-7).
Lightly grease a 22-cm Pyrex pie dish.
In a bowl, mix the leeks, spinach, rice, eggs, ¾ of the parmesan, the marjoram or oregano, salt and pepper.
Pour the mixture into the pie dish, smooth over the top then sprinkle with the remainder of the parmesan.
Put in the oven and bake for approximately 30 mins until the flan has set and turned a golden colour. Serve warm or at room temperature.
Ideal with a Touraine Chenonceaux: Domaine Joël Delaunay, La Voûte 2014. Full palate with striking aromas that enhance the sweetly flavoured spinach.