Baked Spinach with Couscous

Ingredients

—	250 g couscous
—	400-500 g spinach
—	1 bunch parsley
—	1-2 cloves garlic
—	3-4 sprigs green onion
—	2 tablespoons olive oil
—	about 100 ml cooking cream
—	about 120 g cheese (sirene)
—	about 50-60 g blue cheese (optional)
—	3 eggs
—	black pepper and salt to taste

In a deep pot bring water to a boil, add a little salt and a little olive oil. Put the couscous in the boiling water and cook until done (according to the package instructions), but it must not be mushy. Once cooked, drain it very well.
Clean and wash the spinach and cut it not too coarsely. Finely chop the green onion and the garlic cloves. Heat the olive oil in a pan, add the onion and garlic. After a minute add the spinach and braise for a few minutes. Remove from the heat. Add the finely chopped parsley.
Put the cheeses and the cream in a bowl and with a hand blender puree until a smooth creamy mixture.
In another bowl beat the eggs with a fork with 1 tablespoon of water, season with black pepper and salt to taste. Add the eggs to the couscous and mix well. Add the spinach and cheese mixture and stir carefully.
Grease a suitable heat-resistant glass form (small forms may also be used) with fat, pour in the mixture. Place the form in a baking tray and fill the tray halfway with water. Bake in a water bath, in an oven preheated to 170 degrees.
When it is ready, remove from the oven and from the tray. Let the dish rest for about 15 minutes. Use a sharp knife to help separate it from the walls of the form, then carefully turn it out onto a serving plate. While still warm it can be sprinkled with grated yellow cheese (kashkaval).