Spinach tart with ham and sheep's cheese rolls

Ingredients for 6 servings:

• 450 g puff pastry, from the refrigerated counter
• 1 kg spinach
• 1 onion(s)
• 2 garlic cloves
• 1 tbsp butter
• salt and pepper
• nutmeg
• 200 g feta cheese
• 80 g ham, raw, mild, air-dried, very thinly sliced
• 50 g Parmesan, grated
• 250 g cream cheese, granulated
• 4 m.-sized eggs
• 4 tbsp breadcrumbs
• ½ tsp paprika powder, hot
• 1 egg yolk, for brushing

Instructions

Working time approx. 50 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Wash and roughly chop the spinach. Dice the onion, finely chop the garlic, and sauté in the butter until translucent. Add the spinach, season with salt, pepper, and nutmeg, sauté for two minutes, and remove the pan from the heat. Cut the feta cheese into 1×1 cm thick strips, halve the ham slices, and roll the feta cheese blocks into the ham. Squeeze the spinach well and mix with Parmesan, cream cheese, eggs, and breadcrumbs. Season with paprika. Line a 26 cm springform pan with baking paper or grease it well. Roll out the puff pastry so that two squares, one on top of the other, line the springform pan over the edges. Cut any leftover dough into 2 cm wide strips to later use as a lattice on top of the cake. Pour in the spinach mixture and press the ham and feta cheese rolls into the mixture in a star shape. Arrange the dough strips on top to form a lattice. Brush all the dough with the egg yolk whisked with 1 teaspoon of water. Bake in a preheated oven at 45°C and let rest for 10 minutes before serving. Fan oven, bottom, 180°C; top heat, center, 180°C.