Savory cheesecake with spinach

Name: savory cheesecake with spinach
Total time: 60 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 1 leeks; 1 tablespoon fresh rosemary needles; 1 tablespoon lemon juice; 300 gram Spinach; 6 leaf buttered puff pastry; 4 egg; 500 gram half full quark; 150 gram piece of mature cheese; 12 cherryto

Ingredients

3 tablespoon olive oil
1 leeks
1 tablespoon fresh rosemary needles
1 tablespoon lemon juice
300 gram Spinach

6 leaf buttered puff pastry
4 egg
500 gram half full quark
150 gram piece of mature cheese
12 cherryto

Directions

Preheat the oven to 200 ° C.
Cut the leek into 1 cm pieces.
Heat the olive oil in a stirring stir fry the leek with the finely chopped rosemary and the lemon juice in 2-3 minutes.
Spoon the spinach by hand and let the leaves shrink and the moisture evaporate.
Line the cake pan with the puff pastry, let it stick out a bit messy above the edge.
Beat in a bowl the eggs with the cottage cheese, coarsely grated cheese and some salt and freshly ground pepper.
Spoon the spinach mixture through and divide it into the cake base.
Press the cherryto into the filling.
Slide the mold into a ridge in the middle of the oven and bake until golden brown and done in 30-35 minutes.
Delicious with a tomato salad.