Spinach cake

Ingredients for 4 servings:

• 4 eggs
• 200 g flour
• 80 g butter
• 250 g crème fraîche
• 250 g sour cream
• 200 g spinach, blanched
• 2 tbsp pine nuts, roasted
• 2 tbsp raisins, soaked and squeezed
• 100 g Parmesan, grated
• Paprika powder
• Nutmeg, freshly grated
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Italian spinach pie, delicious and spicy, ideal to take away

For the shortcrust pastry, put the flour in a bowl and mix with a little salt. Then place the block of butter in the center and cut off small pieces with a knife, flouring the knife frequently. Then mix in 2 egg yolks and a very small amount of ice water (just 1 or 2 tablespoons). Quickly knead into a dough and chill in cling film. Preheat the oven to 170 degrees fan/convection oven. For the filling, beat 2 eggs with the 2 remaining egg whites, the sour cream, and the crème fraîche until smooth. Stir in the roughly chopped and drained spinach, the raisins, and the Parmesan cheese. Season to taste with salt (careful, the Parmesan also contains salt!), nutmeg, cayenne pepper, and paprika. Roll out the shortcrust pastry, ideally between cling film, and line a springform pan with it. There’s no need to grease the pan, as the pastry is already rich enough. Pour in the spinach mixture and sprinkle with pine nuts. Bake at 170°C (350°F) for about 40 minutes. Test with a fork; if the spinach pie is starting to brown too much and isn’t cooked through, cover with aluminum foil. The spinach torta is delicious both hot and cold.