Spinach pie reloaded

Ingredients for 1 servings:

• 250 g flour
• 500 ml milk
• 3 eggs
• 1 tsp salt
• 100 g butter for frying
• 700 g creamed spinach
• 500 g minced beef or mixed minced meat
• 2 cans of tomatoes, chunky, with herbs
• 250 g Gouda, grated
• 200 g sour cream
• 2 small onions, finely diced
• 1 tomato(s), thinly sliced
• 2 garlic cloves
• e.g. chili flakes
• e.g. salt and pepper
• n. B. Nutmeg
• n. B. Paprika powder of your choice
• e.g. rosemary
• e.g. oregano

Instructions

Working time approx. 1 hour; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

a bit more complicated, but incredibly delicious

Mix the ingredients for the pancakes well and then let the batter rest (swell). Heat the spinach and diced onion in a saucepan. Season with salt, pepper and nutmeg, then let cool slightly. Fry the minced meat until crumbly. Add the chopped tomatoes, season with salt, pepper and chili flakes if desired, and let cool slightly. Place a variable-size cake ring on a shallow (ovenproof) dish so that the diameter is about 2-2.5 cm smaller than the pancakes. We’ve found the inverted bottom of a springform pan to be effective, as this allows any excess liquid to escape and be collected. Whisk the batter again thoroughly while it cools. If necessary, add a little more milk until the consistency is almost runny, so the batter can spread thinly in the pan. Fry in “real” butter (without added rapeseed oil) in a non-stick pan, as large as possible, at 2/3 of the heat. Tilt and tilt a piece of butter over the entire bottom of the pan until lightly browned. Pour a ladleful of batter near the edge of the pan and cover the entire bottom by tilting and tilting the pan. As soon as the batter moves in the pan and makes a scraping sound, turn it over and finish cooking. Place the first pancake in the ring and gently press it into the edge; the edge should then be about 1 cm high. Spread a tablespoon of sour cream evenly over the pan, then spread about 4-5 tablespoons of the minced meat and tomato mixture evenly over the pan, but without applying pressure. Add a good 3 tablespoons of spinach over the top and spread it gently. Finish with a layer of grated cheese (about 40 g for six pancakes). Continue filling the pan layer by layer until all the spinach is used up or until the top of the pan is just below the top. With each pancake, smooth out any trapped air with a spoon (carefully lift the edge if necessary to allow the air to escape). Tip: To better distribute the sour cream, we recommend first spreading the pancakes on a flat surface and then carefully placing them in the pan. Finally, take a pancake covered in sour cream and gently press its edge into the pan with the back of a knife so that it no longer sticks up. If necessary, top with the remaining minced meat and tomato mixture and mix with the sour cream using circular motions. Sprinkle the remaining cheese on top and garnish with thin tomato slices. Sprinkle with rosemary and oregano and season with salt and pepper. Finally, sprinkle the exposed “cheese” areas with a little paprika powder (this is purely for visual purposes and will have almost no effect on the taste). To finish baking, place in a preheated oven at 180°C (top/bottom heat) for 20 minutes, or until the cheese is lightly browned. Then let it rest for about 15-20 minutes in the still-warm oven (this helps it firm up a bit, making it easier to slice). Remove from the oven and slice like a cake. Serve with celery or simply cauliflower warmed in a milk and cream mixture, seasoned to taste. Tips: For a really good slicing consistency, you can let the spinach tart cool completely, refrigerate it overnight, and then reheat it the next day in the oven at 100°C (top/bottom heat) (or even in the microwave). Cover with aluminum foil in the oven to prevent the edges and surface from drying out. Instead of rosemary or oregano, simply use an Italian herb mix to sprinkle on top.