Spinach Cake

Ingredients

• 300 g sheep cheese
• 1 bunch parsley
• 1 onion
• 1 kg spinach
• Salt
• Pepper (freshly ground)
• nutmeg
• 125 g butter
• 1 egg
• 125 ml milk
• fat (for greasing the pan)
• 1 pack yufka dough sheets (500 g)
• 10 tbsp milk

Instructions

1. 1.

   Cut the sheep cheese into small pieces. Finely chop the parsley and onion. Rinse and wash the spinach, place it in a pot with water that is almost dry, let it wilt over high heat, then drain, squeeze out excess liquid, and let it cool. Squeeze some of the spinach, roughly chop, mix with cheese, onion, and parsley, and season with salt, pepper, and nutmeg.

2. 2.

   Melt the butter without browning it. Whisk the egg. First add the milk, then stir in the warm fat mixture.

3. 3.

   Grease a rectangular ovenproof dish (about 18 by 30 cm). Place half of the dough sheets one on top of another into the dish, brushing each sheet with the egg mixture. Spread the spinach mixture over them. Cover with the remaining dough sheets, brushing each sheet again.

4. 4.

   Cut the casserole in the dish into portions with a knife and drizzle with the remaining egg mixture. Put it in a cold oven (lower rack) and bake at 200 °C for about 40 minutes. Serve warm or cold.