Fish casserole with potatoes and spinach

 Fish casserole with potatoes and spinach

Ingredients:

    Hake - 300 g (1 pc.);
    Potatoes - 450 g
    Fresh spinach - 70 g
    Cheese - 80 g
    Eggs (large) - 2 pcs .;
    Milk - 70 ml
    Salt to taste;
    Ground black pepper - to taste
    Butter (to grease the shape) - 10 g

Preparation:
Peel a squash, grate it and cut it into large cubes.
Put them in the pan, add water and cook until cooked (20-25 minutes).
Drain the water, mash the potatoes, add a pinch of salt. 
Wash and dry the fish, remove the fins and debris, cut the fillet from the ridge on both sides, then into small pieces.
Wash, dry the spinach. 
Put the cheese on a medium grater. 
Beat the eggs in a bowl. Add milk. 
Stir and add salt and pepper. 
Grease the baking dish with butter, put the puree, and over the puree - the spinach. 
Then the layer of fish. Slightly salted. Spread a layer of cheese evenly. Pour the egg-milk mixture on top. 
Cook the casserole at 180 degrees for 30 minutes.

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