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900 g whole leaved spinach – equals two frozen bags
1 cup cooking cream (8%) or soy cream
1/2 cup spelt/barley pearls (100 g)
6-8 spring onions
4 eggs
2 oz of grated parmesan (50 g)
Zest and juice from one organic lemon
A pinch of ground nutmeg
1,5 tsp salt
pepper
oil
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1st Keep
 adelejac
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