Preparation time: 10 minutes
Cooking time: 10 minutes + 15 minutes in the oven
 

You could add ricotta or fresh chevre to the spinach instead of the cream.

1. Preheat the oven to 180° C (350° F). Line a baking tray with a sheet of parchment.
2. Wash the spinach quickly in several changes of water. Dry with paper towel or a kitchen towel. Wilt the spinach in 20 g (4 tsp.) butter for 5 minutes in a saucepan.
3. Peel and chop the onion. Coarsely chop the hazelnuts.
4. Prepare the mixed grains according to package directions (or use breadcrumbs).
5. Beat the eggs, then add the grains and Gruyere.
6. Form the mixture into 12 thin galettes on the parchment-lined pan. You could use a rectangular mold to get the authentic mille feuille shape, if you wish.
7. Sprinkle four of the pieces with a little grated Gruyere. Bake for 10 minutes.
8. In a sauté pan, sauté the onion in 20 g (4 tsp.) butter without browning.
9. Add the spinach, cream, hazelnuts and raisins. Season with salt and pepper.
10. Add a pinch of nutmeg.
11. Mix gently. Cook over low heat for about 10 minutes to dry the mixture.
12. Assemble the mille feuilles just before serving. Place one galette on a plate, cover with spinach, repeat with another galette and another layer of spinach and top with the Gruyere galette.
13. Brown under the broiler.
14. Serve with a salad.