Spinach and Cheese Cake-Style Savory Dish

Ingredients

• half a kilo Spinach
• 2 medium onions Onions
• 400 g Mixed cheese
• half a teaspoon Dried coriander
• half a teaspoon Black pepper
• 1.5 tablespoons Salt
• 1 tablespoon Pepper paste
• 6 cloves Garlic
• for garnish Sesame seeds
• for garnish Nigella seeds
• half a cup Olive oil
• one 500 g piece and one 300 g piece All-purpose dough
• 1 Egg yolk
• 1 spoonful Vinegar
• for rolling out Fine semolina
• optional Butter

Instructions

1. Coarsely chop the spinach on a cutting board after cleaning and preparing it.
2. Cut the cheese on a cutting board; according to the chef, leaving it uncut also works.
3. Place a pot or saucepan over medium heat and add a little olive oil.
4. Add the sliced garlic to the pot over medium heat and sprinkle with a little salt until it softens slightly.
5. Add the onions to the pot over medium heat and add a little salt until softened.
6. Add the black pepper, dried coriander, and pepper paste to the pot with the onions and garlic, and stir all the ingredients together.
7. Transfer the onion and garlic mixture from the pot to a side dish once it is ready.
8. Place the spinach in the same pot over the heat until it wilts.
9. Sprinkle salt over the spinach in the pot, as salt helps it wilt.
10. Stir the spinach in the pot until it wilts and releases its water.
11. Drain all the spinach water completely after wilting it.
12. Leave the spinach to cool before mixing it with the cheese.
13. Mix the cooled spinach with the cut cheese and the onion and garlic mixture in a bowl or preparation dish.
14. Taste the filling in the preparation bowl and adjust its salt as needed, since cheese saltiness varies.
15. Grease the baking pan with olive oil, or butter if desired, on the bottom and sides so the dough does not stick.
16. Divide the all-purpose dough into one 500 g piece and one 300 g piece to fit the pan.
17. Roll out the larger piece of dough on the work surface using fine semolina until it forms an evenly thick circle larger than the pan.
18. Place the larger dough sheet in the pan so it covers the bottom and sides.
19. Distribute the filling evenly over the dough inside the pan.
20. Roll out the second piece of dough on the work surface to form a cover for the pan.
21. Place the dough cover over the filling in the pan.
22. Seal the dough edges in the pan by hand, then twist the edges into a braided shape.
23. Prick the top of the dough in the pan with a fork so it does not puff up in the oven.
24. Mix the egg yolk with 1 spoonful of vinegar, then brush it over the top of the dough in the pan.
25. Sprinkle the sesame seeds and nigella seeds over the top of the dough in the pan.
26. Place the pan in the preheated oven on the lowest rack, with top and bottom heat on.
27. Bake the pan in the oven until the bottom is cooked and the edges are browned, then raise it slightly higher until the top browns.
28. Remove the pan from the oven and leave it to cool slightly.
29. Loosen the edges from the pan with a knife after it has cooled slightly.
30. Invert the savory cake onto a serving platter.
31. Leave the savory cake to cool a little more, then cut it for serving.