Green puff pastry cake

Name: Green puff pastry cake
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g deep-frozen leaf spinach; 1 package (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 200 g Double cream cheese; 2 TABLESPOONS Lemon juice; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 2 (approx. 400 g) Courgette; 100 g Princess beans; 75 g Sweet peas; 100 g frozen beans; 100 g frozen peas; 75 g Baby leaf spinach; 100 g yellow cherry tomatoes; 1/2 bunch Mint, parsley, dill and chives; 150 g Schmand; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g deep-frozen leaf spinach
1 package (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
200 g Double cream cheese
2 TABLESPOONS Lemon juice
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
2 (approx. 400 g) Courgette
100 g Princess beans
75 g Sweet peas
100 g frozen beans
100 g frozen peas
75 g Baby leaf spinach
100 g yellow cherry tomatoes
1/2 bunch Mint, parsley, dill and chives
150 g Schmand
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Defrost frozen spinach in a sieve. Take the puff pastry out of the refrigerator about 10 minutes before processing. Grease a rectangular ovenproof dish (approx. 20 x 28 cm).
2
Squeeze out the thawed spinach well, put it in a high mixing bowl with cream cheese, lemon juice and eggs and puree finely, season with salt, pepper and nutmeg. Clean and wash the zucchini and cut or slice 1 1/2 zucchini very thinly.
3
Cut 1/2 zucchini into slices and set aside.
4
Remove the dough from the baking paper, cut in half, place the halves on top of each other and roll out rectangular (approx. 22 x 30 cm) on a floured work surface, place in the prepared form, spread with spinach cream.
5
Place thin slices of zucchini on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 25-30 minutes.
6
In the meantime clean and wash the beans and sugar snap peas. Blanch the beans in boiling water for about 2 minutes, rinse with cold water. Then remove from the skin. Cook the beans in boiling salted water for 15-20 minutes, about 2 minutes before the end of the cooking time add mangetout, remaining zucchini slices and peas, finish cooking.
7
Place in a sieve and drain.
8
Sort the spinach, clean, wash and drain well. Wash and drain the tomatoes and cut them in half. Wash the herbs, shake dry and remove the leaves or banners and chop finely, except for a few banners for garnishing.
9
Mix sour cream with about half of the herbs, season with salt and pepper. Mix beans, mangetouts, peas, bean seeds, tomatoes and spinach. Remove the mould from the oven. Sprinkle herbs on the bottom, spread the vegetable mixture on top, garnish with dill and cut into pieces.
10
Add some sour cream.