Tomato & Spinach Casserole

My cook top's a bit dirty, but I'm thinking that's likely how any stove looks in a kitchen witch's home? (Wink!)

Here's a tasty vegetarian casserole that works wonderfully as a side dish,
and can be complemented with soup or a meat dish to make a full supper meal.

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Ingredients:
2 or 3 large tomatoes
5 oz (6 or 8 good handfuls) of  
  spinach leaves
1 tsp garlic salt
4 tbsps melted butter
2 eggs, beaten
1/3 cup grated Parmesan cheese
1 tsp thyme
1/3 cup chopped green onions
1/4 to 1/2 cup bread crumbs or
  3 prepared, crumbled pappadums

Instructions:
Grease a shallow casserole dish. Slice tomatoes thickly and place in the bottom of the dish. Sprinkle with garlic salt.

Melt butter over very low heat. Beat the eggs and add cheese, thyme, green onions and 1/2 of the bread crumbs. (For a tasty, wheat-free alternative to bread crumbs, try substituting prepared and crumbled pappadums instead. Add 1/2 to the mixture.) Mix in the melted butter.

Give the spinach a quick cook on low to medium heat in a large saucepan with only a little water clinging to the leaves left over from rinsing.  As soon as leaves wilt, remove from heat. Add the wilted spinach to the egg mixture and spread over tomatoes. Top with remaining bread crumbs or crumbled pappadums.

Bake in 350° oven for 30 minutes to 1 hour.

Bibliography: Easy, Elegant Entertaining Recipe Book by Irish Sainty, 1984 
                                                                                                                                                                Meadow Sweet Grove © V. Buchanan 2020