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.
The main thing:
Made by Véronique
Published at 2018-07-31, this recipe is for 6 people and takes 50 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 15-02-2021
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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!