Spinach Ricotta Cake

Ingredients

• 125 ml cold water
• 125 ml cold milk
• 30 g yeast
• 1 tsp salt
• 1 tsp sugar
• 2 Eggs
• 500 g flour
• 250 g butter (well chilled, sliced)
• 600 g fresh spinach leaves
• 1 onion
• 3 tbsp olive oil
• 50 g chopped pine nuts
• 500 g Ricotta
• 50 g Parmesan
• 3 eggs
• 2 tbsp flour

Instructions

1. 1.

   Mix 125 ml water with the milk. Break in the yeast and dissolve it along with 1 tsp salt and sugar. Add the eggs and whisk.

2. 2.

   Sift 500 g flour into a mixing bowl, create a large well in the center and pour in the remaining ingredients. Using an electric mixer, work into a smooth, elastic dough that lifts from the bowl. Dust with a little flour, seal, and refrigerate overnight.

3. 3.

   Roll the dough on a floured surface into a rectangle. Cover half with butter and fold into three simple layers. Refrigerate for 30 minutes between folds. Preheat the oven to 180°C (350°F) with upper and lower heat. Roll the dough thinly and line a greased tart pan with half of it.

4. 4.

   Wash, dry, and chop the spinach. Dice the onion finely. Heat oil in a pot, add onions, sauté, then add spinach and pine nuts and cook until wilted. Let cool.

5. 5.

   Mix parmesan, ricotta, flour, and eggs; season with salt, pepper, and nutmeg. Spread over the dough, cover with the second dough layer. Press edges well and prickle the surface with a fork several times. Bake in the preheated oven for about 40 minutes. Cover with foil if needed. Serve hot or cold, sliced into pieces.