Arabic-style spinach cake

Ingredients for 4 servings:

• 500 g spinach, frozen
• 4 apricots, dried
• 2 tbsp almond slivers
• 1 ball of mozzarella
• 2 small shallots
• 1 garlic clove(s)
• 1 egg(s)
• 1 tsp lemon zest
• 4 yufka dough sheets (alternatively strudel dough)
• 75 g butter, melted
• 1 tsp Ras el Hanout
• e.g. sea salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Variation of the Sicilian Torta pasqualina

Defrost the spinach and chop finely if necessary. Toast the almond slivers in a pan without fat, then remove and set aside. Dice the apricots and mozzarella into small cubes, as well as the shallots and garlic. Sauté the shallot and garlic in the pan. Add the spinach and sauté until most of the liquid has evaporated. Season with salt and pepper and add the ras el hanout. Towards the end, add the almond slivers, lemon zest, and apricots. Let cool slightly and stir in the mozzarella and egg. Carefully roll up the yufka leaves and brush with melted butter. Place the leaves slightly offset in the baking dish. Pour in the spinach mixture and place the pastry corners over the mixture. Brush the top with butter as well. Preheat the oven to 200°C (400°F). Bake in the oven for about 30 minutes, until the pastry is golden brown.