How to make
In a pan, briefly heat 3-4 tbsp. of olive oil, add the blanched spinach, a pinch of salt and a pinch of black pepper.
Cover the pot and stew, until the water from the spinach evaporates or for about 10 minutes. Remove the pot from the heat and cool it.
Crack the eggs into a bowl, beat them lightly with a fork, pour the sunflower oil and milk in a thin stream.
Sift the flour along with the baking powder. Add it in portions to the liquid mixture.
Add the crumbled white cheese and cooled spinach, flavor with a pinch of grated lemon peel and a pinch of finely chopped fresh parsley.
Homogenize the products well. Line an oblong cake tin with a piece of baking paper.
Pour the savory cake mixture in it.
Bake the savory spinach cake at 360°F (180°C) in a preheated oven for about 40 minutes.
Cool the baked spinach cake onto a wire rack and enjoy!
