Florentine meat pie

Ingredients for 8 servings:

• 200 g flour
• 1 egg(s)
• 1 pinch of salt
• 100 g butter, cold
• 600 g fresh leaf spinach or 300 g frozen leaf spinach
• 2 onions
• 1 clove(s) garlic
• 500 g minced meat, mixed
• Salt
• pepper
• Paprika powder, sweet
• 150 g Emmental cheese, grated
• Butter for the mold
• 2 eggs

Instructions

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

Sift the flour into a bowl and make a well in the center. Add the egg, salt, and cold butter to the well and quickly knead everything into a smooth dough. Shape the dough into a ball, wrap in foil, and let it rest in the refrigerator for about 30 minutes. Trim and wash the fresh spinach and briefly blanch it in boiling water (alternatively, defrost 300g of frozen leaf spinach and heat briefly, do not boil!). Peel and dice the onions and mix them with the minced meat along with the crushed garlic clove, 2 eggs, and the spinach. Season with salt, pepper, and paprika. Press the dough into a greased 26cm springform pan, raising the edges by about 2cm. Spread the minced meat mixture evenly over the top and bake in a preheated oven at 220°C (top/bottom heat) for 45 minutes. Sprinkle with the grated cheese and bake for another 15 minutes until golden brown. Tip: If you want to prepare the meatball pie for guests, you can also prepare it the day before or the morning of the following day. Prepare everything as described above. However, bake the pie in the oven for 1 hour without sprinkling cheese. Then refrigerate. Shortly before your guests arrive, sprinkle with cheese and bake at 190°C for about 30-35 minutes until golden brown.