Summary

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

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Instructions

1. 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.
2. 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.
3. Briefly sweat the leek in the oil. Peel and squeeze the garlic.
4. 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.
5. Preheat the oven to 225 ° C.
6. 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.
7. 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.
8. Mix the eggs with the milk, cream and cheese, lightly season with salt and pepper.
9. 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.