Summary

Ingredients

• 300 g puff pastry, frozen
• 3 onion (s)
• 3 tablespoon olive oil
• 2 cloves garlic, possibly more
• 900 g spinach leaves, frozen
• 60 g pine nuts
• 250 g sheep cheese
• 75 g cheese (Gouda)
• 3 egg (s)
• 1 egg white
• 3 tablespoon dill, chopped
• salt and pepper
• 1 tablespoon olive oil
• 1 egg yolk

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Instructions

1. Place the puff pastry side by side and let it thaw. For the topping, dice the onions and sauté them in oil in a large saucepan. Add finely chopped garlic. Put the spinach in the pan without defrosting and let it thaw. Bring to the boil, stir and let simmer for about 5 minutes. Season with salt and pepper, cool and drain.
2. Cut the sheep`s cheese into cubes, grate the Gouda cheese. Mix eggs with egg white and finely chopped dill, add cheese, roast pine nuts. Mix everything with the spinach and season with pepper. Place 2/3 of the puff pastry sheets on top of each other, roll out into a round sheet about 30 cm in diameter, place on the bottom of a springform pan (26 cm diameter) and press up the edge. Spread the filling on top, pour the edges of the pastry over the filling and brush with water. Roll out the remaining puff pastry to the size of the springform base, place on top of the filling and press down firmly. Cut out shapes from the remnants of the dough and garnish the surface with them.
3. Beat the egg yolks with oil and brush the surface of the dough with it. Bake in the oven for about 30 minutes. Top and bottom heat: 200 ° C to 220 ° C (preheated) Hot air: 180 ° C to 200 ° C (not preheated) Gas: Level 3-4 (preheated)