Spinach Cake with Boiled Ham
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g flour
- 150 g butter, cold
- 0.5 teaspoon ½ salt
- 3 tablespoons water
- Flour for rolling
- Fat, for the shape
- 600 g spinach leaves, frozen
- 300 g leeks
- 1 bunch parsley, smooth
- 200 g ham, cooked
- 1 tablespoon oil
- 2 cloves garlic)
- salt
- Black pepper from the mill
- 4 egg (s)
- liter ⅛ milk
- 125 g whipped cream
- 150 g cheese, rated Emmentaler
Print Recipe
Pin Recipe Instructions
- Knead the flour, salt and butter quickly. Gradually add 3 to 5 tablespoons of water until the dough holds together well. Cover and chill while the filling is being prepared.
- Thaw the spinach covered. Clean, slit and wash the leek, cut into thin rings. Wash and chop the parsley. Chop the ham into small cubes.
- Briefly sweat the leek in the oil. Peel and squeeze the garlic.
- Add the spinach and let thaw completely while stirring. Simmer for a few minutes until most of the moisture has evaporated. Remove from heat, mix in ham and parsley and season with salt and pepper.
- Preheat the oven to 225 ° C.
- Roll out the dough on a lightly floured surface, about 25 x 40 cm. Line a greased baking dish about 15 x 30 cm in size with it, form a 4 cm high rim.
- Prick the bottom several times with a fork. Secure the edge with a strip of aluminum foil so that it cannot slip off. Pre-bake on the middle rack in the oven for about 20 minutes.
- Mix the eggs with the milk, cream and cheese, lightly season with salt and pepper.
- Take the base out of the oven and remove the aluminum foil. Spread the spinach and then the egg milk on top, bake everything for another 30 minutes.
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