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Ingredients
Spinach Cake
- Ingredients
- 1 kilogram fresh Spinach (or frozen spinach leaves, thawed and well drained)
- 2 onions
- 3 garlic cloves
- 1 bunch parsley
- ½ bunch Dill
- 400 grams Phyllo dough
- 120 grams butter (melted)
- 4 Tbsps vegetable oil
- 400 grams Feta
- 2 eggs
- Sea salt
- freshly ground peppers
- 1 egg yolk
- butter (for brushing the pan)
Rinse the spinach and spin dry. Peel and finely chop the garlic and onion. Wash the herbs, shake dry, pluck the leaves from the stems and finely chop. Brush a springform pan with melted butter. Line the pan with 6-8 layers of dough, allowing the excess to drape over the sides of the pan. Brush each layer with butter. Saute onion and garlic in hot oil in a large frying pan. Add the spinach and cook until wilted. Remove from heat and cool slightly. Grate the feta cheese and mix with the eggs. Stir into the spinach mixture.
Stir in the herbs. Season with salt and pepper.
Spread 1/3 of the spinach mixture into the springform pan. Cover with 1 to 2 of the overhanging phyllo sheets. Brush with melted butter. Spread with 1/3 spinach mixture, cover with 1 to 2 overhanging phyllo sheets and brush with butter. Repeat layers. Whisk the egg yolk with 1 teaspoon water and brush the surface with it. Bake in preheated 200°C (approximately 400°F) oven for about 30 to 40 minutes until golden brown. Cool for 10 minutes before serving.