Summary

Ingredients

For the dough:

• 300 g wheat flour (whole rain)
• 80 g butter, soft
• a bit salt
• some cold water

For the filling:

• 500 g spinach leaves, frozen, defrosted
• a bit salt
• 3 shallot (s), finely chopped
• 5 cloves garlic, finely chopped
• 2 tablespoon parsley, fresh, chopped
• 60 g butter, soft
• 220 ml milk
• some pepper, fresh, black, ground
• some chilli flakes
• 50 g cheese (Emmentaler), rated
• 100 g quark
• 100 g crème fraîche
• 2 egg (s), separate

Moreover:

• some butter for the pan
• 1 egg yolk, for brushing

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Instructions

1. For the dough, knead 275 g of flour with the soft butter, salt and a little water to form a smooth dough, wrap in foil and refrigerate for 30 minutes.
2. Squeeze the liquid out of the thawed spinach. Sauté shallots and garlic with parsley in 30 g butter. Add the spinach and mix everything together.
3. Heat the rest of the butter in a larger pan, sweat the rest of the flour in it and add the milk while stirring. Let the sauce thicken on medium heat while stirring until a slightly thick mixture is formed. Pepper, salt, add chili powder and let cool down a little.
4. Add the spinach mixture to the sauce along with the cheese. Add the quark and creme fraiche and stir in the two egg yolks. Beat egg whites until stiff and fold in. Season again to taste.
5. Roll out two thirds of the dough round and lay out a greased springform pan with a diameter of 24 cm, lining the edge with it. Prick the dough several times with a fork. Put the spinach mixture on top and smooth it out.
6. Roll out the remaining dough into a rectangle and cut strips from them, which are laid on the mass in a grid. Brush everything with the last egg yolk.
7. Bake the cake at 200 ° top / bottom heat for about 45 minutes.