2 bunches of spinach, washed and roughly chopped.
Place in a casserole dish with 2cm water and cook on full power in the microwave for 4 minutes.
Remove, strain and extract all extra water.
Put in a pot, add 1 tbsp oil and 1 onion, sauté and add 1 tsp crushed garlic and add spinach and salt.
Cook for 5 minutes and discard any excess water. Set aside
1 punnet mushrooms -sliced
1 green pepper – cut in chunks
1 onion sliced
1 tbsp olive oil
Heat oil, add onions, sauté and add mushrooms and pepper.
Add salt and cook until water dries up.
Add black pepper and origanum
Heat 250ml fresh cream, add 125 g cream cheese and mix until smooth.
Add a handful of grated cheddar cheese, garlic salt, pepper and origanum.
Grease an ovenproof dish.
Layer the spinach, then the mushroom filling, cover with balance of spinach.
Pour cream sauce over and top with mozzarella and cheddar cheese.
Sprinkle with black pepper and origanum.
Bake for 40 minutes until golden in a preheated oven@180°C.
Prepared, tried and tested by: Omi Nair