Spinach Tart

Ingredients

• 1 kg spinach leaves
• Salt
• 2 onions
• 1 Garlic clove
• 2 tbsp olive oil
• 2 tbsp freshly chopped mint
• Pepper
• a pinch cinnamon
• 1 egg (size M)
• 150 g sheep cheese
• 250 g low-fat quark
• 3 tbsp olive oil
• 100 ml milk
• a pinch salt
• 350 g flour
• 1 packet baking powder
• 2 tbsp breadcrumbs

Instructions

1. 1.

   Blanch spinach in salted water for about 1-2 minutes. Drain on a sieve and squeeze out excess liquid with a cooking spoon.

2. 2.

   Peel and dice onions and garlic. Heat olive oil in a large non-stick pan. Sauté onions and garlic until golden brown. Add spinach and steam for 2-3 minutes. Stir in mint. Season with salt, pepper, and cinnamon. Whisk the egg and fold into the mixture.

3. 3.

   For the dough, mix quark with olive oil, milk, and salt. Combine flour and baking powder, sift over the wet ingredients, and knead into a smooth dough.

4. 4.

   Divide the dough into two portions. Roll each portion on a floured surface into a circle (about 30 cm diameter). Line the bottom of a springform or tart pan (26-28 cm diameter) with parchment paper. Place one dough disc in the pan and press up the edges.

5. 5.

   Sprinkle breadcrumbs over the base. Break sheep cheese into chunks, place them on top, and spread spinach over the cheese. Lay the second dough disc on top and press the edge down using a knife along the rim.

6. 6.

   Prick the dough several times with a fork. Bake in a preheated oven at 200°C (gas: level 3, convection: 180°C) for 20-25 minutes.