Dough
1 1/2 cups all-purpose flour
1 pinch of salt
1/2 cup cold butter, cut into small pieces
2 eggs
1 tablespoon cold water
Filling
4 cloves of garlic, minced
1 tablespoon olive oil
1 tablespoon butter
1 bunch of spinach, chopped and cleaned
1/4 cup all-purpose flour
1/2 cup milk
3 eggs
1/2 teaspoon salt
3 egg whites
1/4 cup grated Parmesan cheese
Accessories
Removable bottom of a 28 cm diameter cake pan
Dough
1 1/2 cups all-purpose flour
1 pinch of salt
1/2 cup cold butter, cut into small pieces
2 eggs
1 tablespoon cold water
Filling
4 cloves of garlic, minced
1 tablespoon olive oil
1 tablespoon butter
1 bunch of spinach, chopped and cleaned
1/4 cup all-purpose flour
1/2 cup milk
3 eggs
1/2 teaspoon salt
3 egg whites
1/4 cup grated Parmesan cheese
Accessories
Removable bottom of a 28 cm diameter cake pan
Dough
Mix the flour, salt, and butter with your hands until you get a crumbly mixture
Add the eggs and water and mix well
Shape into a ball, wrap in plastic film and refrigerate for 15 minutes
Preheat the oven
Filling
Sauté the garlic in olive oil and butter
Add the spinach and cook for three minutes
Add the flour and mix well
Mix the milk with eggs and salt
Pour into a pan and cook, stirring, until thickened
Assembly
Roll out the dough over the bottom of the cake pan
Press the edges to seal
Shape the remaining dough into rolls and press them onto the sides
Use a fork to prick the dough in several places
Line with four overlapping squares of aluminum foil
Bake for 20 minutes
Remove the foil and bake for 10 minutes
In a blender, beat the egg whites until stiff
Fill the cake, cover with beaten egg whites and sprinkle with Parmesan cheese
Bake for 13 minutes.
