Italian spinach cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Defrost the spinach. Knead the flour, 2 eggs, 1/2 teaspoon salt, 200 g butter in pieces and 2-3 tablespoons water first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. Grate the Parmesan finely. Roast the pine nuts in a pan without fat until golden brown, take them out, let them cool down and put something aside for garnishing. Peel onion and garlic cloves and dice finely.

2. 2

   Heat 1 tablespoon of butter in a frying pan. Sauté the onion and garlic until translucent. Squeeze out the spinach, put it into the pan and stew it for about 2 minutes at low heat. Take it off the heat, grease the springform pan (26 cm Ø), dust it with flour and wrap the lower half with aluminium foil. Roll out 2/3 of the dough on a floured work surface until round (approx. 34 cm Ø). Line a form with it, pressing the edge (approx. 4 cm high) well and straighten it. Prick the base of the dough several times with a fork and sprinkle with breadcrumbs. Mix 2 eggs, pine nuts, spinach, ricotta and parmesan. Season to taste with salt, pepper and a little nutmeg. Put the spinach mixture into the mould. Press 6 depressions into the mixture. Add the egg yolks carefully.

3. 3

   Mix 2 eggs, pine nuts, spinach, ricotta and parmesan. Season to taste with salt, pepper and a little nutmeg. Put the spinach mixture into the mould. Press 6 depressions into the mixture. Add the egg yolks carefully. Roll out the remaining dough on a floured work surface to a round shape (approx. 28 cm Ø), place in the form, cut off any excess dough and carefully press on the dough sheet. Cut a round hole (5-6 cm Ø) in the middle. Spread the cake with milk and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-60 minutes until golden brown. About 20 minutes before the end of the baking time, brush the surface with the remaining milk. Cover the last minutes of the cake if necessary. Remove the cake, allow to cool briefly, cut into pieces and arrange. Sprinkle with remaining pine nuts

4. 4

   Cut a round hole (5-6 cm Ø) in the middle. Spread the cake with milk and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-60 minutes until golden brown. About 20 minutes before the end of the baking time, brush the surface with the remaining milk. Cover the last minutes of the cake if necessary. Remove the cake, allow to cool briefly, cut into pieces and arrange. Sprinkle with remaining pine nuts

5. 5

   15 minutes waiting time

Nutrition Facts

KCAL
430 kcal

CARBS
27 g

FATS
30 g

PROTEINS
14 g