Greek minced meat and spinach cake

Ingredients for 6 servings:

• 450 g leaf spinach, frozen
• 2 onions
• 2 garlic cloves
• oil
• 750 g minced meat, mixed
• 200 g sheep’s cheese
• 10 strudel sheets
• 1 egg(s)
• 3 tbsp milk
• 2 tbsp breadcrumbs
• 1 tbsp sesame seeds
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove the pastry sheets from the refrigerator and let them rest at room temperature for at least 10 minutes before use. Cover and bring the spinach to a boil in about 100 ml of water, then drain well. Dice the onions and garlic, then dice the cheese. Heat 2 tablespoons of oil and fry the minced meat until crumbly. Add the onions and garlic and fry briefly. Mix in the spinach and cheese, season with salt, pepper, and nutmeg, and let cool. Whisk the egg with the milk. Roll out the pastry according to the package instructions. Grease a springform pan (approx. 26 cm) and place 5 pastry sheets in the pan, brushing each sheet with ½ teaspoon of oil. Let the pastry rise up over the edges. Sprinkle the pastry base with breadcrumbs and add the minced meat mixture. Drizzle the egg wash over the top. Place the remaining pastry sheets on top, one at a time, brushing each with ½ teaspoon of oil. Fold the excess dough toward the center and sprinkle with sesame seeds. Bake in a preheated oven at 175°C (150°C fan/gas mark 2) on the lowest rack for 35-40 minutes.