Summary

Ingredients

• 300 g puff pastry
• 400 g spinach, frozen is also possible
• 1 onion (s)
• 1 clove garlic
• 1 tablespoon olive oil, Greek
• 200 g feta cheese, Greek, made from sheep`s milk
• 100 g low-fat quark
• 2 egg (s)
• 1 tablespoon sesame seeds, toasted
• 1 egg yolk
• 1 tablespoon milk
• Flour for rolling
• nutmeg
• salt and pepper

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Instructions

1. Thaw the puff pastry sheets next to each other on a floured surface. In the meantime, clean the spinach (defrost frozen spinach beforehand and drain well, possibly squeeze it out). Dice the onion, finely chop the garlic. Briefly fry the garlic and onions in oil, add the spinach and let collapse or heat briefly. Remove from heat and allow to cool, squeeze out well and roughly chop. Crumble the cheese. Mix well with the spinach, quark, eggs and sesame seeds. Season well with nutmeg, salt and pepper.
2. Brush the puff pastry with water. Lay the plates on top of each other and roll them out thinly. Cut out a circle (approx. 36 cm in diameter). Brush the rest of the dough again with a little water and roll out again thinly. Cut out a circle approx. 20 cm in diameter.
3. Place the larger circle in a springform pan (approx. 20 cm diameter) lined with baking paper, pull up the edge a little. Pour in the spinach mixture. Place the small puff pastry circle on top. Whisk egg yolks with milk and brush the pastry with them. Press the edge of the lid firmly against the edge of the bottom dough. Cut the pastry lid crosswise. Bake in the preheated oven at approx. 220 ° C on the lowest rack for approx. 40 minutes. If the surface becomes too dark, cover with baking paper.