Spinach cake with boiled eggs
1 bunch fresh spinach (200-250 g)
½ bunch fresh dill
1/3 bunch of fresh parsley
2 tablespoons of sunflower oil
Salt and pepper
250 g flour
2 eggs and 2 egg whites (or 3 eggs)
1/3 cup grapeseed oil (or other)
1/3 cup of yogurt drink, original
1 teaspoon salt
½ teaspoon ground coriander
1 teaspoon baking powder
100 g feta cheese
2 tablespoons parmesan
3 hard boiled eggs
Rinse the spinach, parsley and dill, remove the stems and cut into strips. Stew in a little oil. Season with salt and pepper. Cool.
In a bowl, whisk the eggs and egg whites with the oil and yogurt. Add the spices, feta cheese, Parmesan cheese and spinach. Mix until smooth.
Gradually incorporate the flour, sifted with the baking powder. You should get a pastry with the thickness of a cake’s one. Pour half into a greased and floured loaf baking tin. Tip on the hard boiled eggs, lengthwise. Then spread over the rest of the dough.
Bake the spinach cake at 180°C until golden brown. Check with a blade whether it is cooked. Serve warm, but not immediately after taking it out of the oven.