Spinach and minced meat cake

Ingredients for 4 servings:

• 350 g flour
• 1 tsp salt
• 1 tsp baking powder
• 175 g margarine
• 1 egg(s)
• 40 ml water (4 tbsp)
• 500 g minced meat
• salt and pepper
• 2 onions
• 1 garlic clove(s)
• 700 g leaf spinach, frozen
• nutmeg
• 1 tsp vegetable stock powder
• 2 eggs
• 1 ball of mozzarella (125 g)
• 3 tomatoes
• 1 pinch(s) of sugar
• oregano
• 1 tbsp olive oil
• 75g Gouda

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

Savory shortcrust pastry cake

Knead the flour with 1 teaspoon of salt, baking powder, margarine, 1 egg, and the water into a smooth dough. Wrap the finished dough in foil and chill. Brown the minced meat in a pan, season with salt and pepper, and remove from the pan after browning. Cut the mozzarella into small cubes and coarsely grate the Gouda cheese. Deseed and dice the tomatoes, and marinate them in a bowl with a pinch of sugar, pepper, salt, oregano, and a tablespoon of olive oil. It’s best to thaw the spinach leaves in the refrigerator for a few hours beforehand and drain well in a sieve. Dice the onions, finely chop the garlic, and fry both ingredients in a little vegetable oil in the pan. Add the spinach leaves, sauté for about 5 minutes, and season generously with pepper, salt, nutmeg, and the granulated vegetable stock. Add the minced meat, diced mozzarella, and eggs to the spinach leaves and mix everything well. Roll out the shortcrust pastry, place it in a greased 28 cm springform pan, and form a rim. Spread the spinach and minced meat filling evenly over the pastry. Spread the diced tomatoes and grated Gouda cheese over the filling. Bake the spinach and minced meat pie in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) for about 45 minutes.