Spinach – Tomato – Feta Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pack puff pastry, roll from the refrigerated shelf
- 200 g spinach leaves, frozen
- 2 beefsteak tomato (s)
- 100 g sheep cheese, firm (alternatively 150 youn parmesan)
- 0.5 ½ onion (s)
- 4 egg (s)
- 4 tablespoon cornstarch
- basil
- garlic
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Squeeze out the spinach and roughly chop it. Cut the washed tomatoes into slices. Cut the sheep`s cheese into cubes and finely chop the basil and peeled onions. Separate the eggs and also peel the garlic and place them ready with the press.
- Place some baking paper in the cake pan (26 cm - preferably a springform pan) or grease the pan.
- Fry the onion in a little butter, add the spinach, bring to the boil, season with salt, pepper, garlic and basil and let cool down well. I usually use fresh basil - but in an emergency the dried one can also do. Beat the egg yolks and cornstarch until smooth and mix with the cooled spinach and sheep`s cheese. Beat the egg white with a little salt until creamy snow and fold into the spinach mixture.
- Place the puff pastry in the cake pan and spread the spinach filling on the pastry. Cover with the tomato slices, sprinkle with salt and pepper and bake the whole thing in the oven at 160 degrees for 3/4 hour. Tastes super cold, lukewarm or warm and, for me, best with a large bowl of salad.
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