Spinach pie

Ingredients for 4 servings:

• 300 g spinach, young (frozen)
• some salt and pepper
• 100 g smoked bacon or ham cubes
• 1 garlic clove(s)
• 1 small onion(s)
• 2 tbsp olive oil
• 20 g butter
• 300 g minced meat
• 6 eggs
• ½ cup milk
• 400 g puff pastry (frozen)
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Thaw the spinach. Boil 5 eggs, rinse, and peel. Dice the bacon. Peel and chop the onion and garlic clove. Sauté the onion and garlic in butter and oil until translucent. After about 5 minutes, add the minced meat and fry. Then add the spinach and season with salt and pepper. Simmer for another 5 minutes. Remove the pan from the heat. Separate the remaining egg. Mix the egg white with the milk and stir into the minced meat and spinach mixture. Roll out two round discs from the thawed puff pastry, one slightly larger than the other. Line the bottom of a greased springform pan with the larger disc. The small pieces of puff pastry can be easily joined and rolled out by pressing them together with a fork and finger. The dough is precisely measured; if you don’t want to join so much, allow a little more. Spread half of the spinach mixture on top. Arrange the boiled eggs in a circle on top of the spinach. Now pour the rest of the filling on top. Place the second dough disc on top and press the edges down. Brush with egg yolk. Using the handle of a wooden spoon, make a small hole in the center and insert a tube of baking paper or aluminum foil. The chimney is important! This allows the steam created during baking to escape, and the dough becomes nice and crispy. Bake in a preheated oven at 180°C (top/bottom heat, fan: 160°C, gas mark 2) for about 45 minutes.