Cheese and Spinach Cake Gruyère Style

(*) For a baking tray of 26 cm.

Rinse spinach, prepare (ready to cook, e.g. peel, remove woody parts and dirt), spin dry and chop coarsely.

Saute onion in butter until soft, add spinach and saute until collapsed. Cool, then drain off spinach liquid.

Drain pelati well and chop coarsely. Mix the pelati, spinach, cheese and egg, season the quantity.

Roll out the dough into two rounds, one of the diameter of the cake pan, one larger by 4 cm in diameter.

Place the larger rondelle in a greased baking tray, spread the filling evenly on it and smooth it out. Place the overhanging edge of the dough over the filling and brush with the egg yolk whisked with cream.

Cut out a ‘steam hole’ in the pastry lid with a small round cookie cutter, place the lid on the filling, press the pastry edge smooth. Make decorations from the remaining dough. Brush with egg yolk.

Bake in a 220 °C oven for about 35 minutes.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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