Spinach and pine cake

Ingredients for 1 servings:

• 400 g flour (wheat, whole grain)
• 150 ml water (lukewarm) for wholemeal flour 165 ml
• 100 ml oil
• 1 egg(s)
• some iodized salt
• 1,200 g leaf spinach
• 4 small onions (about 300 g)
• 3 tbsp oil
• 40 g pine nuts
• ½ tsp iodized salt
• 2 pinches of black pepper
• 200 g cream cheese (70%) or 100 g quark 20%
• 6 eggs
• 100 g Parmesan cheese (grated)
• 100 g ham, raw, sliced
• 1 tbsp oil
• 1 tbsp sweet cream
• 20 g pine nuts
• 1 egg yolk

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Put the flour in a mixing bowl and make a well in the middle. Add iodized salt, water, oil and the egg to the middle. Mix the ingredients with the dough hook of a hand mixer until you have a smooth dough. Place the dough in a covered bowl on a sheet of parchment paper and let it rest in a warm place for 30 minutes. Wash and roughly chop the fresh spinach, defrost the frozen spinach, squeeze out the excess moisture and chop it. Dice the onions. Fry in oil together with the pine nuts and let it cool slightly. Mix the spinach, spices, cream cheese and Parmesan (75g) into the mixture. Grease a springform pan (26cm) with oil. Divide the dough into 4 portions. Roll out one portion to the size of a springform pan so that it overlaps the edge by 1-2 cm. Brush the dough with oil and cover with ham slices. Roll out the other portions to the size of a springform pan and place them on top of each other in the pan, alternating with the ham slices. Then add 2 tbsp. Place the Parmesan and spinach filling on the pastry case. Use a tablespoon to make 6 indentations in the filling. Drop a raw egg into each indentation and sprinkle with the remaining Parmesan. Roll out the remaining pastry and cover the filling with a pastry strip. Cut out 12 triangles from the leftover dough and place these in the shape of a sun on the pastry case. Twist two thin pastry rolls together and place them on the edge of the pastry case. Spread the cream and egg yolk mixture over the cake and sprinkle with pine nuts. Bake in a preheated oven (E: 180-200°C) on the middle rack for 50-60 minutes until golden brown. Cover with parchment or aluminum foil towards the end of the baking time, if desired. (If you like, you can also add 2 cloves of garlic to the filling.)