Recipe(tried): Spinach and Potato Galette (for Monica)

Monica,

I am not good in making western dishes but this has recieved good response from my fmaily. This dish is good hot or cold and it keeps well in the fridge.

I don't know whether your litlle girl will eat spinach but it might worth a try. By adding a bit of other things with the scallop totato little by little, she might find food(s) interesting eventually. Good luck. ^_^

From Vevetarian Entertaining by Matthew Drennan and Annie Nicholes
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Spinach and Potato Galette
serve 6

900g/2 lb large potatoes
450g/1 lb fresh spinach
2 eggs
400g/ 14 oz/ 1 3/4 cup low-fat cream cheese
15 ml/ 1 T. grainy mustard
50g 2 oz chopped fresh herbs (i.e. chives, parsley, chervil or sorrel)
salt and freshly ground pepper

Preheat the oven to 180C/350/f Gas 4.
Line a deep 23 cm/ 9 in cake tin with non-stick paper.
Place the potato in a large pan and cover with cold water.
Bring to the boil and cook for 10 mintutes.
Drain well and allow to cool slightly before slicing thinly.

Wash the spinach and place in a large pan with only the water that is clinging to the leaves. Cover and cook, stirring once, until the spinach has just wilted.
Drain well in a sieve and squeeze out the excess moisture. Chop finely.

Beat the eggs with the cream cheese and mustard then stir in the choped spinach and fresh herbs.

Place a layer of the sliced potatoes in the lined tin, arranging them in concentric circles. Top with a spoonful of the cream cheese mixture and spread out. Continue layering, seasoning with salt and pepper as you go, until all the potatoes and the cream cheese mixture are used up. (You should end with a layer of potatoes.)

Cover the tin with a piece of foil and place in a roasting tin. Fill the roasting tin with enough boiling water to come halfway up the sides, and bake in the oven for 45-50 minutes. Turn out onto a plate and serve hot or cold.