Summary

Ingredients

• 12 sheets puff pastry
• 1 pck.iglo creamed spinach with bubbles
• 3 clove (s) garlic
• 4 tablespoon olive oil
• 1 leek
• 1 bunch spring onion (s)
• 1 bunch parsley
• 4 egg (s)
• 250 g feta cheese
• 250 ml milk
• some salt and pepper
• Paprika powder
• some sesame

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Instructions

1. Place the individual puff pastry slices next to each other on a tray and let them thaw.
2. Lightly oil an ovenproof dish with the rim, roll out each puff pastry slice very thinly, place one at a time in the mold, oil lightly with a pastry brush, put the next slice on top until 8 slices are on top of each other.
3. Put the remaining 4 puff pastry sheets aside.
4. Thaw 1 packet of spinach with the blubb, with 3 chopped cloves of garlic
5. Mix 1 stick of chopped leek and 1 bunch of spring onions and 4 eggs.
6. Crumble and mix in 1 packet of feta, also add 1 bunch of finely chopped parsley, season with salt, pepper and a little paprika.
7. Place this spinach mixture on the 8 puff pastry slices placed on top of each other in the form and smooth out.
8. Now roll out the remaining 4 puff pastry sheets individually and place them on the spinach mixture, apply a little oil again with the pastry brush between the puff pastry slices.
9. Cut the spinach cake in the shape into small squares. (This makes it easier to portion the cake after baking; otherwise, when it is fully baked, the puff pastry is difficult to cut if it has not been pre-cut and it no longer looks nice.)
10. Finally pour 250 ml of milk over it and sprinkle everything with sesame seeds.
11. Bake in the preheated oven at 200 ° for about 45 minutes.
12. The spinach cake tastes both warm and cold. In combination with tzatziki a real pleasure!