Spinach cake

Ingredients

Directions

1. 1

   Mix milk, 1⁄8 l oil, 1 egg, 1 ½ teaspoon salt and 100 ml water. Add 500 g flour and knead everything into a smooth dough. Shape dough into a ball and rub with 2 tbsp. oil. Wrap in foil and let rest for about 45 minutes.

2. 2

   Boil 400 ml of salted water. Cover the rice and let it swell for about 20 minutes. Let cool down.

3. 3

   Clean and wash the spinach. Peel and finely dice onions and garlic. Fry in 2 tablespoons of hot oil in a large pot. Add the spinach and cover and let it collapse. Season with salt and pepper.

4. 4

   Then drain or press out very well.

5. 5

   Grate the parmesan, mix with 4 eggs. Season with salt, pepper and nutmeg. Mix in rice and spinach.

6. 6

   Roll out the dough on a damp tea towel in a thin oval (approx. 45 x 50 cm). Carefully place the dough in a greased springform pan (26 cm Ø) with flour (the dough overlaps the edge widely).

7. 7

   Fill in the spinach mixture. Fold over the excess dough towards the middle and press down well. Bake the cake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 50 minutes. Whisk the egg yolks and 2 tbsp. water.

8. 8

   Spread the dough with it after 30 minutes. Let the finished cake rest on a cake rack for about 10 minutes, then remove from the mould. Serve with yoghurt.