Quick Greek spinach cake with the Blubb

Ingredients for 8 servings:

• 12 sheets of puff pastry
• 1 pack iglo creamed spinach with blubber
• 3 garlic cloves
• 4 tbsp olive oil
• 1 stalk(s) leek
• 1 bunch of spring onions
• 1 bunch of parsley
• 4 eggs
• 250 g feta cheese
• 250 ml milk
• some salt and pepper
• Paprika powder
• some sesame

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegetarian

Place the individual puff pastry sheets next to each other on a tray and let thaw. Lightly oil a rimmed ovenproof dish, roll out each puff pastry sheet very thinly, place one at a time in the dish, lightly oil it with a pastry brush, and place the next sheet on top until there are 8 sheets stacked on top of each other. Set the remaining 4 puff pastry sheets aside. Thaw 1 package of spinach with the Blubb, mix with 3 finely chopped cloves of garlic, 1 finely chopped stalk of leek, 1 bunch of spring onions, and 4 eggs. Crumble 1 packet of feta and mix in, along with 1 bunch of finely chopped parsley, and season with salt, pepper, and a little paprika. Spread this spinach mixture onto the 8 stacked puff pastry sheets in the dish and smooth it down. Now roll out the remaining 4 puff pastry sheets one at a time and place them on top of the spinach mixture, again brushing a little oil between the puff pastry sheets. Cut the spinach tart into small squares in the dish. (This makes it easier to portion the cake after baking; otherwise, once baked, the puff pastry is difficult to cut if it hasn’t been pre-cut, and it won’t look good.) Finally, pour 250 ml of milk over the cake and sprinkle with sesame seeds. Bake in a preheated oven at 200°C (fan/convection oven) for about 45 minutes. This spinach cake tastes great both hot and cold. Served with tzatziki, it’s a real treat!