Spinach Tart

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Spinach Tart
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 40 min.
Preparation
Calories:
165
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie165 cal.(8 %)
Protein9 g(9 %)
Fat6 g(5 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.2 μg(1 %)
Vitamin E3.8 mg(32 %)
Vitamin K191.2 μg(319 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3 mg(25 %)
Vitamin B₆0.2 mg(14 %)
Folate127 μg(42 %)
Pantothenic acid0.5 mg(8 %)
Biotin11.7 μg(26 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C26 mg(27 %)
Potassium405 mg(10 %)
Calcium90 mg(9 %)
Magnesium57 mg(19 %)
Iron2.5 mg(17 %)
Iodine9 μg(5 %)
Zinc1.1 mg(14 %)
Saturated fatty acids2 g
Uric acid49 mg
Cholesterol29 mg
Complete sugar3 g

Ingredients

for
20
For the dough
400 grams Pastry flour
20 grams Yeast
350 water
3 Tbsps vegetable oil
1 tsp salt
For the topping
1 kilogram fresh Spinach
1 onion
1 garlic clove
1 Tbsp butter
2 eggs
500 grams Quark
100 grams Sunflower seed
salt (and pepper)
butter (for the baking sheet)
How healthy are the main ingredients?
SpinachSunflower seedsaltoniongarlic cloveegg

Preparation steps

1.

For the dough, place flour in a bowl and make a well in the middle. Crumble yeast into the well. Pour in 6 tablespoons of warm water and mix with the yeast and a little of the flour. Cover and let rise for 15 minutes at room temperature. Then knead into a dough with all of the remaining flour, remaining water, oil and salt until it bubbles. Cover and let rise another 45 minutes.

2.

For the topping, rinse the spinach, trim and place in a saucepan. Cover with water and simmer with the lid on for 5 minutes. Drain, cool and squeeze out excess water. Chop coarsely. Peel onion and garlic and chop finely. Heat butter in a pan, add onion and garlic and sauté until translucent. Separate eggs and mix the yolks with the cheese, spinach, onion, garlic and sunflower seeds. Season with salt and pepper. Beat egg whites until very stiff and fold into the yolk mixture.

3.

Grease a baking sheet with butter and roll out the dough. Place dough in the baking sheet and form an edge. Distribute topping on the dough.

4.

Cover again let rise for 15 minutes. Bake at 160°C (approximately 325°F) for about 35 minutes.

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