Recipe: Udi Barkan and Osher Idelman

Photo: Udi Dagan

Styling: Chamutal Yakabovitch

Yield: 3 servings

Prep Time: 20 minutes

Ingredients:
9 Tnuva Muenster Cheese Slices
1.5 tablespoons olive oil
3 cloves garlic, crushed
¼ cup fresh oregano leaves
10 ounces fresh spinach
1 teaspoon salt
½ teaspoon freshly ground pepper
Juice and zest from half a lemon
2 tablespoons roasted pine nuts
3 egg yolks

Instructions:
1. Preheat oven to 425⁰F.
2. Prepare 3 ramekins, and place 1 slice of cheese on the bottom of each one. Set aside.
3. Heat the olive oil in a medium pot. Add the garlic and oregano and saute for 2-3 minutes.
4. Rinse the spinach very well and add to the pot. Add the seasoning, lemon juice and zest, and the pine nuts and cook for 2 minutes.
5. Divide the mixture in half. Spoon the spinach mixture into the ramekins on top of the cheese. Cover with another slice of cheese. Repeat with the rest of the spinach. Carefully place the egg yolk on top and cover with the third slice of cheese.
6. Bake for 3 minutes.
7. Serve immediately.