This crunchy quark and spinach pie is filled with lots of vegetables. Delicious crunchy dough with a creamy filling, cheese and if you like some ham on top.
Made by Véronique
Published at 2018-07-31, this recipe is for 6 persons persons and takes 50 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
If you're using frozen spinach, you need to defrost it first. If you're using fresh spinach, you'll probably have to rinse it first. Peel and finely chop the shallots and garlic cloves.
Heat a skillet on medium heat and sauté the shallot and garlic for a few minutes, add the spinach and season with pepper and salt. Transfer the spinach to a sieve and remove as much liquid as possible.
Divide the olives and tomatoes into halves and set aside. Coat the pie dish with butter.
Melt butter in a small saucepan and use a brush to coat each sheet of dough with butter. Stick the sheets on top of each other and transfer them to the pie dish.
Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit. Make sure the spinach is as dry as possible and divide over the pie bottom. Divide the peas, olives and tomatoes.
Combine quark and eggs and season with pepper and salt. Divide the mixture over the pie dish and divide the camembert into slices over the pie. Bake the pie golden brown in about half an hour, exact time depends on your oven.
Serve with pieces of ham, enjoy!
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