Summary

Ingredients

For the yeast dough:

• 1 cube yeast
• 50 ml milk, lukewarm
• 1 tablespoon sugar
• 250 g flour
• 1 teaspoon salt
• 2 egg (s)
• 50 g butter, melt

For the filling:

• 300 g spinach leaves, frozen
• 60 g pine nuts
• 150 g tomato (s), dried, in oil
• 200 g feta cheese
• 1 clove garlic
• 1 teaspoon lemon juice
• 1 egg white, from the yeast dough
• Pepper, from the mill

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Instructions

1. For the pre-dough, crumble the yeast and mix it with the lukewarm milk and 1 teaspoon sugar. Mix in 1 tablespoon flour and let rise for 10 minutes.
2. Mix the rest of the flour, the rest of the sugar and salt in a bowl and make a well. Separate 1 egg. Put the melted butter, yeast mixture, egg yolk and egg in the well. Knead everything into a smooth dough. Cover and let the dough rise in a warm place for at least 1 hour.
3. Thaw the spinach leaves for the filling. Roast the pine nuts in a coated pan without fat until light brown. Drain the tomatoes and roughly chop them. Crumble the feta. Lightly squeeze the spinach and roughly chop it. Mix the spinach, pine nuts, tomatoes and feta. Squeeze the garlic. Season with pepper and lemon juice and stir in the egg white.
4. Line a loaf pan with baking paper. Roll out the yeast dough about 50 x 30 cm. Spread the filling on the dough. Roll up the dough from the long side. Cut the roll into 6 equal pieces and place them in the mold with one cut surface facing up. Let everything rise again for about 1/2 hour. Preheat the oven to 180 ° C top / bottom heat, hot air 160 ° C. Bake the spinach cake in the oven on the lowest rack for about 50 minutes.
5. Take the cake out of the oven and let it rest for 10 minutes. Then fall onto a grid and let cool down a bit. Serve lukewarm or cold.