- 5 sheets of brick dough (or use filo dough)
- 300 gram plain quark
- 3 eggs
- 200 gram spinach (raw or frozen)
- 3 shallots
- 2 garlic cloves
- large handful of (frozen) peas
- small handful (pitted) black olives
- small handful cherry tomatoes
- 1/2 Camembert (or use Brie for a milder version)
- pepper and salt to taste
- optional: few slices of raw ham
Kitchen equipment needed
- cutting board & chef’s knife
- large skillet
- fine sieve
- pie dish
- small saucepan
- silicone kitchen brush
- medium-sized bowl
Preparation — 10 minutes
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.
Finishing the crunchy quark and spinach pie — 40 minutes
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!