Spicy spinach cheesecake
easy
90 mins
90 mins
Ingredients
- 375 g Wholemeal wheat flour
- 1 cube (42 g) fresh yeast
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 2 Onions
- 1 Garlic clove
- 750 g Spinach
- 1 TABLESPOON Butter or margarine
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 150 g grated gouda cheese
- 7-10 Tbsp Grease
Directions
- 1
Pour the flour into a bowl and make a depression in the middle. Crumble the yeast into it, mix with 150 ml lukewarm water. Sprinkle some flour from the edge over it and let it rest covered in a warm place until cracks appear.
- 2
Pre-dough, another 150 ml water, oil and 1/2 teaspoon each of salt and sugar to a smooth dough knead. Cover the dough and let it rise in a warm place for about 30 minutes. Peel and finely chop onions and garlic.
- 3
Clean the spinach and wash it thoroughly. Fry the onion and garlic cubes in hot fat. Add dripping wet spinach and let it collapse. Season to taste with salt, pepper and nutmeg, drain.
- 4
Knead the yeast dough well again and roll out on a greased baking tray. Spread a little cooled spinach mixture on top. Sprinkle with cheese and let the cake rise for another 15 minutes. Then bake in a preheated oven (electric: 200°C/ gas: level 3) for 25-30 minutes.
- 5
Cut the spinach cake into pieces and serve. Serve with a fresh tomato salad with onion-dill vinaigrette. Makes about 12 pieces.
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