Oven-baked egg casserole with minced meat and spinach

Ingredients:

• 1 package (400 g) chopped frozen spinach
• 1 tbsp extra virgin olive oil
• 340 g of raw minced meat mixed with your favorite spices
• 2 tablespoons butter
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• Freshly grated nutmeg
• 220 g stale white bread or baguette, cut into cubes (7-8 cups)
• 12 eggs
• 2 cups of milk or cream 10%
• 1/4 cup Dijon mustard
• 2 tbsp. grated semi-hard cheese (recommended: caciocavallo sheep cheese) or parmesan

Preparation:

1. Defrost spinach in the microwave and squeeze out excess liquid.
2. Heat olive oil in a skillet over medium-high heat. Brown the ground beef, breaking up any lumps, then transfer to a plate. Return the skillet to the heat. Reduce the heat slightly and melt the butter. Add the onion and garlic and cook until softened, 5-6 minutes. Then add the spinach, season with salt, pepper, and a small pinch of nutmeg. Turn off the heat and combine the vegetables with the ground beef.
3. Place half the bread in a 37x25cm baking dish. Beat the eggs with milk, Dijon mustard and a little salt and black pepper.
4. Spread half the ground meat mixture on the bread, top with half the grated cheese, pour half the egg mixture over it, and repeat the layering process. Cover and refrigerate. Bring the casserole to room temperature about 30 minutes before baking.
5. Preheat oven to 350°F (175°C), positioning a rack in the center of the oven. Place the casserole on a baking sheet and bake, uncovered, for 1 hour. Let rest for 10 minutes and serve.