Spinach-Ricotta Cake

Name: Spinach-Ricotta Cake
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 2 el traditional olive oil; 5 slice frozen dough for savory pie thawed; 3 el bread crumbs; 2 toe garlic; 600 g fresh leaf spinach; 4 medium sized egg; 250 g ricotta; 100 g Parmigiano Reggiano

Savory pie with garlic, spinach, eggs, ricotta and Parmesan cheese.

Ingredients

Kitchen Stuff

1 spring form 24 cm
1 ball sieve

Directions

Preheat the oven to 180 ° C.
Grease the spring form with some oil and cover with the slices of dough. Sprinkle the bottom with the breadcrumbs.
Heat the rest of the oil in a wok, press the garlic on top and fry for 30 seconds. Add the spinach in parts and let it shrink all the time.
Scoop into a sieve and then push out as much moisture as possible with the back of a spoon. Spoon the spinach on a cutting board and cut roughly.
Break the eggs over a bowl, add the ricotta and beat. Grate the Parmesan cheese and mix with the spinach and scoop the filling into the spring form.
Fry the cake in a little over 30 minutes just under the middle of the oven until golden brown and done.