Grain Gratin with Spinach, Mille-Feuille StyleTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Cooking time: 10 minutes + 15 minutes in the oven
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:151.7 kcal
Proteins:4.8 g
Fats:11.6 g
Carbohydrate:8.8 g
Fibers:2.1 g
Sugar:2 g
Cholesterol:83.6 mg
Sodium:104.2 mg
Calcium:83.9 mg
Energy:567 kcal
Proteins:18.1 g
Fats:43.5 g
Carbohydrate:32.8 g
Fibers:7.7 g
Sugar:7.4 g
Cholesterol:312.4 mg
Sodium:389.5 mg
Calcium:313.8 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
0.5
x
50
g
packet of mixed grains
4
eggs
30
g
grated gruyere
600
g
spinach
3
onions
100
g
butter
60
ml
cream
60
g
hazelnuts
60
g
raisins
grated nutmeg
salt and pepper
METHOD
- Preheat the oven to 180° C (350° F). Line a baking tray with a sheet of parchment.
- Wash the spinach quickly in several changes of water. Dry with paper towel or a kitchen towel. Wilt the spinach in 20 g (4 tsp.) butter for 5 minutes in a saucepan.
- Peel and chop the onion. Coarsely chop the hazelnuts.
- Prepare the mixed grains according to package directions (or use breadcrumbs).
- Beat the eggs, then add the grains and Gruyere.
- Form the mixture into 12 thin galettes on the parchment-lined pan. You could use a rectangular mold to get the authentic mille feuille shape, if you wish.
- Sprinkle four of the pieces with a little grated Gruyere. Bake for 10 minutes.
- In a sauté pan, sauté the onion in 20 g (4 tsp.) butter without browning.
- Add the spinach, cream, hazelnuts and raisins. Season with salt and pepper.
- Add a pinch of nutmeg.
- Mix gently. Cook over low heat for about 10 minutes to dry the mixture.
- Assemble the mille feuilles just before serving. Place one galette on a plate, cover with spinach, repeat with another galette and another layer of spinach and top with the Gruyere galette.
- Brown under the broiler.
- Serve with a salad.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
You could add ricotta or fresh chevre to the spinach instead of the cream.
