2 onions Finely chopped. Sweat on medium heat in 1 tbsp butter and 1 tbsp olive oil.
Add salt pepper and nutmeg. Careful with the salt. Feta and parmesan cheeses are salty
The 2 kg fresh spinach make around 600g, blanched, and well squeezed until all the liquid goes out. Then chopped. Of course one can use frozen spinach
When onions are done put off the heat and add the spinach.
I add garlic (optional)
Add a bundle of chopped parsley and a chopped bundle of dill. Mix
Drain the feta from extra liquid
But if it is too salty. Cut it in few peices sol it in water 30 mins
Then drain. When dry crumble into small peices
Add chopped dill and chopped parsley
Butter generously a glass or a ceramic oven dish or an oven dish that can go to the table. 20x30 cm
Putting it together. Put 1/2 of the bread in a tray. I am using multigrain French baguette
Add 1/2 of the spinach.
Add 1/2 of the crumbled feta, 1/2 of the grated Parmesan and emmental(or Gruyere or cheddar or what you might have available). Repeat the layer bread..spinach... Cheeses
10 eggs and 4 cups of milk. Mix
Pour over the tray
Cover with a plastic film. Chill overnight. Or at least for 6 hours to 1 day
The next day or 10 hrs later. Bake it in a preheated oven 175C 55 mins