Summary

Ingredients

• 2 kg spinach leaves, frozen, thawed, expressed
• 800 g puff pastry, frozen, thawed
• 2 bunch spring onion (s), finely chopped
• 30 g butter
• 400 g sheep cheese, diced
• 2 clove (s) garlic, finely chopped
• 8 egg (s), whisked well
• 2 egg yolks for brushing
• Breadcrumbs, approx. 6 - 8 tablespoon

Print Recipe Pin Recipe

Instructions

1. In a saucepan, sauté the spring onions in melted butter. Then mix with the spinach, sheep cheese, garlic, eggs and breadcrumbs to form a mixture.
2. Line a baking sheet with parchment paper. Roll out the puff pastry into 2 sheets for a base including a rim and a lid. Pull the bottom plate up on the sheet metal well at the edges - it must be tight, otherwise the liquid will run out later. Spread the spinach mixture evenly on top and put the lid on (if necessary, use patterns such as leaves from any remaining dough). Pierce evenly holes with a fork and then brush everything with egg yolk.
3. Bake in the preheated oven at 200 ° C for approx. 50 minutes on the middle rack.
4. Tip: Half of the ingredients fit perfectly in a springform pan.