Spinach and salmon cake

Ingredients for 1 servings:

• 250 g flour
• 10 g yeast
• 40 g butter
• 125 ml milk
• 1 pinch(s) of sugar
• 1 pinch of salt
• 400 g leaf spinach
• 2 onions
• 2 clove(s) garlic, squeezed
• 250 g salmon
• 125 g quark
• 75 g crème fraîche
• 2 m.-sized eggs
• 75 g sheep’s cheese

Instructions

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

with sheep’s cheese

For the dough, first heat some of the milk (any amount) together with the butter in a saucepan until the butter has melted. Be careful not to let it get too hot! Then cool the mixture down thoroughly with the remaining milk. To do this, remove the pan from the heat and add the remaining milk. The butter-milk mixture should now be lukewarm! Crumble in the yeast and dissolve it. Now add the pinch of sugar. Add the yeast milk to the flour, knead everything together, preferably with your hands, and also add the pinch of salt. Once everything has formed a smooth dough, let it rest in a warm place for at least 30 minutes. For the filling, finely dice the onions and sauté in a little butter or oil, then add the garlic. Now add the leaf spinach and sauté. Season with salt, pepper, and nutmeg. Remove the pan from the heat and let it cool slightly. Then add all the remaining ingredients to the spinach. It’s best to dice the salmon and feta beforehand and whisk the eggs. Roll out the dough and place it in a springform pan, forming a rim. Then add the filling and spread it evenly. Bake in a preheated oven at 180°C (top/bottom heat) for about 40 minutes. One pie is enough for two people as a main course if they’ve only had a small breakfast beforehand.