Summary

Ingredients

• 400 g flour, (wheat, whole rain)
• 150 ml water, (lukewarm) for wholemeal flour 165
• 100 ml oil
• 1 egg (s)
• some iodized salt
• g 1,200 spinach leaves
• 4 small onions, (about 300 g)
• 3 tablespoon oil
• 40 g pine nuts
• 0.5 teaspoon ½ iodized salt
• 2 pinches black pepper
• 200 g cream cheese, (70%) or 100 quark 20%
• 6 egg (s)
• 100 g parmesan, (rated)
• 100 g ham, raw, sliced
• 1 tablespoon oil
• 1 tablespoon sweet cream
• 20 g pine nuts
• 1 egg yolk

Print Recipe Pin Recipe

Instructions

1. Put the flour in a mixing bowl and make a well in the middle. Put the iodized salt, water, oil and the egg in the middle. Process the ingredients into a smooth dough with the dough hook of the hand mixer. Place the dough in a covered bowl on parchment paper in a warm place for 30 minutes.
2. Wash fresh spinach and roughly chop, thaw frozen spinach, squeeze out and chop.
3. Dice the onions. Fry in oil together with the pine nuts, allow to cool a little.
4. Mix the spinach, spices, cream cheese and Parmesan (75 g) into the mixture. Grease a springform pan (26cm) in diameter with oil. Divide the dough into 4 portions. Roll out one part to the size of a springform pan so that it laps 1-2 cm over the edge. Brush the dough with oil and cover with ham slices.
5. Roll out the other parts to the size of a springform pan and place them alternately with the ham slices on top of each other. Then 2 tablespoon. Place the parmesan and the spinach filling on the pastry base.
6. Use a tablespoon to make 6 indentations in the filling. Slide a raw egg into each well and sprinkle with the rest of the parmesan. Roll out the remaining dough and cover the filling with a sheet of pastry.
7. Cut out 12 triangles from the remnants of the dough and place them in the shape of a sun on the sheet of dough. Place two thin rolls of pastry, twisting them together, on the edge of the pastry.
8. Brush the cake with the whipped cream and egg yolk mixture and sprinkle with pine nuts.
9. Bake in the preheated oven (E: 180 - 200 C) for about 50 - 60 minutes on the middle rack until golden. Cover with parchment or aluminum foil towards the end of the baking time (if you like, you can also add 2 cloves of garlic to the filling).