2 servings

200 gr spinach 

1 tbsp plain unsweetened Greek yogurt

4 eggs

¼ tsp nutmeg

¾ tsp sea salt

pepper to taste

SAUCE

120 gr plain Greek yogurt unsweetened

½ clove garlic minced

2 tbsp lemon juice

½ tsp sea salt

pepper to taste

Preheat the oven to 350º F. Grease 4 individual molds with a little olive oil and put water in a baking dish that contains the 8 ramekins.

Cook the spinach in a pot with little water for a few minutes. Then place in a colander with cold water to stop the cooking and preserve the color.

Add everything to blender and blend until well combined.

Pour the preparation into the ramekins. Half fill the baking dish with hot water and put the ramekins inside. Take to the oven to a bain-marie for 20 minutes or until a toothpick inserted comes out dry.

Remove from the oven and let cool for a few minutes on a rack.

In a bowl put the yogurt, season with salt and pepper. Stir. Add the garlic and lemon juice, and mix. Add water to liquefy.

Unmold the flans, serve on a plate and bathe with the yogurt sauce.

Per portion 2 mini flans

Cal: 217.1    P: 23.5     F: 12.6 Cb: 6.4