Spinach Cake

Ingredients

• 1 kg fresh spinach (or frozen spinach leaves, thawed, well drained)
• 2 onions
• 3 Garlic cloves
• 1 bunch parsley
• 0.5 bunch dill
• 400 g strudel dough (very thinly rolled out or 300 g phyllo dough)
• 120 g butter (liquid)
• 4 tbsp oil
• 400 g sheep cheese
• 2 Eggs
• Sea salt
• black pepper, freshly ground
• 1 egg yolk
• butter (for the pan)

Instructions

1. 1.

   Rinse and wash the spinach, then dry it by spinning. Peel the garlic cloves and onions, halve them and dice finely. Wash the herbs, shake off excess water, pluck leaves from stems and chop finely. Grease a springform pan with butter. Cut the strudel dough into large pieces (twice as wide and tall as the pan) and line the bottom of the pan with 6-8 layers of dough, brushing each thin layer with liquid butter; let excess dough hang over the rim. Brush the dough edges with more liquid butter. Heat oil in a large skillet, roast garlic and onion cubes, add spinach and cook until wilted, then remove from heat. Grate the sheep cheese finely, beat the eggs and stir them quickly into the slightly cooled spinach one by one.

2. 2.

   Add herbs and sheep cheese, mix well, season with salt and pepper to taste.

3. 3.

   Fill 1/3 of the spinach mixture in the springform pan, cover with 1-2 hanging dough sheets. Brush with liquid butter, then add another 1/3 of the mixture, cover again with 1-2 hanging sheets and brush with butter. Finally fill the remaining mixture, cover with the leftover dough sheets, brushing each layer with butter. Score the top into ~5 cm squares with a sharp knife. Whisk the egg yolk with 1 tsp water and brush over the surface. Bake in a preheated oven at 200°C for about 30-40 minutes until golden yellow, let rest 10 minutes, then serve hot.