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Spinach-Ricotta Cake
Savory pie with garlic, spinach, eggs, ricotta and Parmesan cheese.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Grease the spring form with some oil and cover with the slices of dough. Sprinkle the bottom with the breadcrumbs.
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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.
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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.
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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.
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Fry the cake in a little over 30 minutes just under the middle of the oven until golden brown and done.
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Nutrition
550Calories
Sodium27% DV640mg
Fat51% DV33g
Protein58% DV29g
Carbs11% DV33g
Fiber16% DV4g
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