Frozen spinach or fresh swiss chard may be used instead of fresh spinach. Cook and thoroughly drain frozen spinach.
450g fresh spinach
1 onion, chopped
2 tbsps oil
salt and pepper
4 eggs, hard boiled and chopped
4 tomatoes, peeled and chopped
225g low-fat soft cheese with herbs and garlic
225g macaroni, cooked
4tbsps grated parmesan cheese
Put the wet spinach leaves into a large saucepan, pressing them all in. Put the lid on the pan and shake it over a high heat for about 3 mintues, or until the spinach is reduced. Stir and cook gently for another three minutes, until tender. Drain well.
Cook the onion in the oil until soft, then stir in the spinach with seasoning to taste. Set aside. Mix the eggs, tomatoes and soft cheese, adding a little seasoning.
Turn the macaroni into a dish to go under the grill. Spread the spinach over the macaroni, then top it with the egg and cheese mixture. Sprinkle the parmesan over the top and place under a medium-hot grill until golden brown and bubbling - take care as parmesan browns easily.