Spinach pie with feta cheese and tomatoes

Ingredients for 1 servings:

• 1 cube of yeast
• 50 ml milk, lukewarm
• 1 tbsp sugar
• 250 g flour
• 1 tsp salt
• 2 eggs
• 50 g butter, melted
• 300 g leaf spinach, frozen
• 60 g pine nuts
• 150 g dried tomatoes in oil
• 200 g feta cheese
• 1 clove(s) garlic
• 1 tsp lemon juice
• 1 egg white, from the yeast dough
• n. B. Pepper, from the mill

Instructions

Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours

For a loaf pan approx. 25 cm

For the starter dough, crumble the yeast and mix it with the lukewarm milk and 1 teaspoon of sugar. Mix in 1 tablespoon of flour and let it rise for 10 minutes. Mix the remaining flour, sugar, and salt in a bowl and make a well in the bowl. Separate 1 egg. Add the melted butter, yeast mixture, egg yolk, and egg to the well. Knead everything into a smooth dough. Cover the dough and let it rise in a warm place for at least 1 hour. For the filling, thaw the spinach leaves. Roast the pine nuts in a non-stick pan without fat until light brown. Drain the tomatoes and chop roughly. Crumble the feta. Squeeze out the spinach lightly and chop roughly. Mix the spinach, pine nuts, tomatoes, and feta. Crush in the garlic. Season with pepper and lemon juice and stir in the egg whites. Line a loaf pan with baking paper. Roll out the yeast dough to about 50 x 30 cm. Spread the filling over the dough. Roll the dough up from the long side. Cut the roll into 6 equal pieces and place them in the pan, cut-side up. Let everything rise for about 1/2 hour. Preheat the oven to 180°C (top/bottom heat), or 160°C (fan oven). Bake the spinach pie on the lowest rack in the oven for about 50 minutes. Remove the pie from the oven and let it rest for 10 minutes. Then turn it out onto a wire rack and let it cool slightly. Serve warm or cold.