Spicy spinach cake
easy
120 mins
120 mins
Ingredients
- 1/2 cube (20 g) Yeast
- 60 ml tepid milk
- 200 g Wholemeal flour
- 4 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 1 kg Spinach
- 1 (250 g) Vegetable Onion
- 40 g Butter or margarine
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 100 g Parmesan cheese
- 2 (150 g each) Cup of sour cream
- 10 Eggs (size M)
- 45 g Millet semolina
- 8 small tomatoes
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Dissolve crumbled yeast in 60 ml lukewarm water and milk. Stir in 1 teaspoon of flour. Cover the yeast pre-dough and let it rise for about 10 minutes. Put the rest of the flour in a bowl. Add oil and 1/2 teaspoon of salt and stir gently.
- 2
Stir in the yeast predough and work into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. In the meantime, sift the spinach, wash thoroughly and drain.
- 3
Peel and finely chop the onion. Melt the fat in a pot and fry the onion until transparent. Add spinach and let it collapse. Season with salt, pepper and nutmeg. Put the spinach in a colander and drain.
- 4
Express additionally. Grate cheese finely. Stir sour cream, eggs, cheese (up to 2 tablespoons) and semolina until smooth. Season to taste. Grease a springform pan (24 cm Ø). Roll out 2/3 of the dough on a floured work surface in springform pan size.
- 5
Line the floor with it. Form the remaining dough into a roll, place it on the edge of the springform pan and press it up to a rim with your fingers. Add the spinach. Pour over the vegetables. Clean and wash the tomatoes and press them into the mixture.
- 6
Sprinkle with remaining cheese. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. Results in about 12 pieces.
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