Savory Spinach Cake with Eggs

Name: Savory Spinach Cake with Eggs
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 8 Portionen
Ingredients: 250 g Strudel dough sheets/Filo or Yufka dough; 1000 g Leaf spinach; 500 g Ricotta; 8 piece Eggs, size M; 80 g Parmesan, freshly grated; 40 g Breadcrumbs; 3 tbsp Olive oil; 2 tsp Marjoram, dried; to taste Nutmeg, freshly grated; to taste Salt; to taste Pepper; 1 piece Egg yolk, size M

Cake

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

1 h 30 min

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Savory Spinach Cake with Eggs is ready in 1 h 30 min and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This savory spinach cake with ricotta and eggs is a real eye-catcher on any brunch buffet or as a light main course. I especially like to make it for Easter because the eggs in the little "nests" are just perfect for the occasion. The strudel dough provides a crispy shell, while the filling of spinach, ricotta and Parmesan is wonderfully creamy. A touch of nutmeg and marjoram rounds off the taste. The preparation is a bit more complex, but the result is well worth it! If you like, you can also add a few roasted pine nuts to the filling.

Ingredients (12 ingredients)

250 g Strudel dough sheets/Filo or Yufka dough
1000 g Leaf spinach
500 g Ricotta
8 piece Eggs, size M
80 g Parmesan, freshly grated
40 g Breadcrumbs
3 tbsp Olive oil
2 tsp Marjoram, dried
to taste Nutmeg, freshly grated
to taste Salt
to taste Pepper
1 piece Egg yolk, size M

Preparation (12 steps)

Preheat oven

Preheat the oven to 200 degrees top/bottom heat in good time.

Prepare spinach

Firmly squeeze out the thawed or blanched/cooled leaf spinach, chop finely and season with salt, pepper and 2 tsp dried marjoram. Place the seasoned spinach in a bowl and set aside.

Prepare egg-Parmesan mixture

Thermomix® Setting

10 sec/Speed 3

Put 2 eggs, 3 tbsp freshly grated Parmesan and the breadcrumbs into the mixing bowl and mix for 10 sec./speed 3.

Make ricotta mixture

Place the egg-Parmesan-breadcrumb mixture together with the ricotta, salt, pepper and freshly grated nutmeg in a bowl and mix well.

Fold in spinach

Add the prepared spinach to the ricotta mixture and carefully fold in. Set the mixture aside and let it steep for a while.

Prepare strudel dough

Lightly oil a springform pan with olive oil. Layer 8 strudel dough sheets offset in the mold so that they hang over the edge. Brush each strudel dough sheet lightly with olive oil before placing the next one on top.

Top dough sheet

The top, i.e. the 8th strudel dough sheet, is NOT oiled.

Pour in filling

Pour the spinach-ricotta mixture into the mold and smooth it out a little. Use a tablespoon to press 6 indentations into the mixture (one in the middle and five around the outside).

Insert eggs

Place an egg in each indentation one after the other. Carefully crack each egg and slide it into the indentations. Season the eggs with a little salt and pepper.

Spread Parmesan

Sprinkle the remaining grated Parmesan over the cake.

Wrap dough

Carefully layer the remaining strudel dough sheets one after the other and offset, and brush lightly with olive oil in between. However, not the top dough sheet.