– 11 The quantities listed are calculated for a 30x45cm tray and 20 pieces.
Mix both types of flour. Press an indentation into the flour, crumble the yeast into it and stir with lukewarm water. Cover with a little flour and let stand at least 15 min until the dampfl shows clear cracks. Knead together with eggs, 10 g salt and 50 ml oil.
Cover and let stand until the dough has at least doubled in size.
For the topping, clean and rinse the spinach. Remove the skins from the onions and garlic, dice and sweat in the remaining oil until translucent.
Add dry spinach leaves, season with salt, pepper and nutmeg and sauté until leaves have collapsed.
Transfer to a colander, cool and drain.
Stir in chopped dill and diced feta cheese. Season the mixture with salt, pepper and nutmeg.
Knead the dough, roll out two thirds of it and spread it on the greased baking tray. Prick the bottom several times with a fork and cover evenly with the spinach filling.
Roll out the remaining dough, cut it into long strips and place them as a grid on top of the filling. Mix the egg yolks with 1 tbsp. water and brush the dough with it.
Bake the cake in a heated oven at 180 °C for 40 to 50 minutes.
Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?
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