Spinach Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,605 cal. | (219 %) | ||
| Protein | 143 g | (146 %) | ||
| Fat | 313 g | (270 %) | ||
| Carbohydrates | 302 g | (201 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 26 g | (87 %) |
| Vitamin A | 9.5 mg | (1,188 %) | ||
| Vitamin D | 12.6 μg | (63 %) | ||
| Vitamin E | 27.7 mg | (231 %) | ||
| Vitamin K | 3,107.9 μg | (5,180 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 4.1 mg | (373 %) | ||
| Niacin | 40.3 mg | (336 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 1,486 μg | (495 %) | ||
| Pantothenic acid | 9 mg | (150 %) | ||
| Biotin | 153.7 μg | (342 %) | ||
| Vitamin B₁₂ | 7.6 μg | (253 %) | ||
| Vitamin C | 405 mg | (426 %) | ||
| Potassium | 5,829 mg | (146 %) | ||
| Calcium | 1,653 mg | (165 %) | ||
| Magnesium | 632 mg | (211 %) | ||
| Iron | 36.9 mg | (246 %) | ||
| Iodine | 286 μg | (143 %) | ||
| Zinc | 15.6 mg | (195 %) | ||
| Saturated fatty acids | 172.4 g | |||
| Uric acid | 637 mg | |||
| Cholesterol | 1,968 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the pastry dough
- 350 grams Pastry flour
- 180 grams butter
- 1 tsp salt
- soft butter (for greasing)
- soft breadcrumbs (for the baking pan)
- Pastry flour (for working)
Preparation steps
For the pastry dough, pour the flour into a bowl and distribute the pieces of butter. Add the salt and bring together to form a smooth dough. If necessary, add some cold water and knead well. Form a ball, wrap in foil and leave to rest for about an hour in the refrigerator.
For the filling, rinse the spinach and remove any tough stems. Blanch in salt water, rinse, drain and finely chop. Add to a bowl and season with salt, nutmeg and olive oil.
Combine the egg with the crumbled feta and cream cheese. Mix together and season to taste.
Peel the hard-boiled eggs.
Preheat the oven to 180°C (approximately 350ºF). Grease the baking pan well and shower with breadcrumbs.
Remove about 1/4 of the pastry and set aside. Place the remaining pastry on a floured surface and roll out thinly. Place it in the baking pan and remove and protruding edges.
Spoon in about half of the spinach-feta mixture and place the hard-boiled eggs on top. Fill with the rest of the mixture and flatten it slightly.
Roll out the rest of the pastry and place it on top, pressing the edges down well.
Bake for about 50 minutes until golden brown. If the pastry becomes too dark, cover with aluminum foil.
Allow to cool before removing from the mold.
