Spinach pie

for a cake pan of 26-28 cm diameter

Lightning cake dough

• 300 g white flour
• 1/2 tsp salt
• 13/4 dl / 175 ml water
• 3/4 dl / 75 ml olive oil

Covering

• 4 tablespoons olive oil
• 1 small onion, finely diced
• 2 cloves of garlic, finely diced
• 400 g spinach
• Salt
• Nutmeg
• Pepper from the mill
• 100 g Schabziger, grated
• 2 eggs
• 1 dl / 100 ml cream / cream

Here’s how

1. For the dough, mix flour and salt. Bring water to a boil, remove pan from heat source, add olive oil, whisk with a hand blender for 1 minute until liquid emulsifies. Add emulsion to flour, combine everything into a dough, do not knead. Allow flash dough to cool a little, roll out between sheets of cling film, remove one sheet, turn dough out into greased tray, remove second sheet. Refrigerate tray for 30 to 60 minutes.
2. Preheat oven to 200 degrees C.
3. Sauté onions and garlic in oil, add spinach and let it collapse, season with pepper, drain in a colander, gently squeeze spinach. Mix spinach and Schabziger.
4. Spread spinach on the dough base. Mix eggs and cream, pour over the top.
5. Place spinach pie in the middle of the oven, bake at 200 degrees C for 35 to 40 minutes, the last 5 minutes with bottom heat only. Serve hot.

Variant
Replace flash cake batter with store-bought cake batter.