Recipe from Winiary recipes.

- fusilli pasta (corkscrew shaped): 250 g - frozen spinach: 150 g - butter: 1 tsp + 1 tbsp for covering the ovenproof dish - onion: 1 medium - minced meat: 150 g - egg: 1 - milk: 50 ml - olive oil (for frying): 1 tbsp - salt, pepper, sweet pepper - wild garlic - cheese (in slices or grated): 50 g - optionally: chives: 1 tbsp

1. Cook pasta al dente. Drain, rinse with cold water and leave to drip dry.
2. Fry spinach on butter, add spices: salt, pepper, sweet pepper, wild garlic.
3. Chop the onion and fry on oil.
4. Add the meat, add spices: salt, pepper, sweet pepper, then fry all together.
5. Cover the ovenproof dish with butter.
6. In the ovenproof dish put in layers:
   - pasta
     - spinach
     - meat
   - pasta
     - spinach
     - meat
   - pasta
7. Mix egg with milk and spices: salt, pepper, sweet pepper, then pour it to the ovenproof dish.
8. Bake it in the oven for 15-20 minutes in 200°C. Be careful not to burn the pasta.
9. Sprinkle the top with grated cheese (or put cheese slices) and bake for 5-10 minutes (preferably: 5 minutes oven is turned on + 5 minutes oven is turned off).
10. Optionally sprinkle with chives.