Hearty spinach pie

Ingredients for 4 servings:

• 1 point creamed spinach
• 4 eggs
• ½ tsp salt
• ½ tsp sugar
• 1 tsp baking powder
• 350 ml milk
• 300 g flour
• oil
• Fat for the mold
• 1 cup sour cream, crème fraîche, sour cream or sour cream
• 200 g cheese, grated

Instructions

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

Heat the creamed spinach in a saucepan over low heat. Then make the pancake batter. Crack the eggs into a tall mixing bowl and whisk. Stir in the salt, sugar, baking powder, and milk, then sift in the flour and mix well until no lumps remain. Heat a non-stick pan, spread oil, and add about 1 ladleful of pancake batter (this only comes with experience) to the center. Swirl the pan to spread the batter evenly and cook over moderate heat. The batter should easily separate from the bottom of the pan and be browned in places. The surface should no longer be runny. Flip the pancake with a spatula and finish cooking on the other side. Place on a plate and keep warm. Then make the next pancake and continue until the batter is used up. Grease a round baking dish and alternate layers of pancake and spinach, each layered with 1 tablespoon of sour cream. Top with spinach and cheese for the final layer. Bake in a preheated oven at 200°C (top/bottom heat) for about 15 minutes.