Recipe for Venetian Spinach

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Yield:

Ingredients:

Amount	Ingredient
1 kg	spinach washed and picked over
2 tbl	olive oil
750 gm	tomatoes skinned de seeded and roughly chopped
1 x	salt pepper dried oregano
25 gm	anchovy fillets soaked and drained
25 gm	grated Parmesan cheese

Instructions:

Instructions: Put the spinach into a bowl pour boiling water over it and leave for 6 minutes to blanch.

Drain in a sieve.

Heat the oil in a pan and stew the tomatoes for 5 minutes.

Season with salt pepper and oregano.

Grease an ovenproof dish put the spinach into it and season with salt and pepper.

Put the tomatoes over the spinach and arrange the anchovies on top.

Sprinkle on Parmesan cheese and dot with flakes of butter.

Bake at 220 degrees C/425 degrees F/gas 7 for 10 to 15 minutes.

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