Spinach and garlic cake

Ingredients for 4 servings:

• 300 g wheat flour (wholemeal)
• 80 g butter, soft
• some salt
• some water, cold
• 500 g leaf spinach, frozen, thawed
• some salt
• 3 shallots, finely chopped
• 5 cloves garlic, finely chopped
• 2 tbsp parsley, fresh, chopped
• 60 g butter, soft
• 220 ml milk
• some pepper, fresh, black, ground
• some chili flakes
• 50 g cheese (Emmental), grated
• 100 g quark
• 100 g crème fraîche
• 2 eggs, separated
• some butter for the mold
• 1 egg yolk, for brushing

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

For the dough, knead 275g of flour with the softened butter, salt, and a little water to form a smooth dough, wrap in cling film, and chill for 30 minutes. Squeeze out any liquid from the thawed spinach. Sauté the shallots and garlic with the parsley in 30g of butter. Add the spinach and mix everything together. Heat the remaining butter in a large pan, sweat the remaining flour, and stir in the milk. Heat the sauce over medium heat until it thickens and forms a slightly thick paste. Season with pepper, salt, and chili powder, and let cool slightly. Add the spinach mixture and cheese to the sauce. Add the quark and crème fraîche, and stir in the two egg yolks. Beat the egg whites until stiff peaks form and fold in. Season again to taste. Roll out two-thirds of the dough into a circle and line a greased 24cm springform pan, lining the edges. Prick the dough several times with a fork. Pour the spinach mixture on top and smooth it down. Roll out the remaining dough into a rectangle and cut strips, which are placed in a lattice pattern on top of the mixture. Brush the entire surface with the remaining egg yolk. Bake the cake at 200°C (top/bottom heat) for about 45 minutes.