50 g sun-dried tomatoes in oil 1 packet of strudel dough,120 g
3 tbsp olive oil
2 tbsp breadcrumbs
Put the spinach into a large pan of boiling salted water and cook briefly. Tip out into a sieve and refresh in ice-cold water, press all the water out and chop coarsely. Lightly toast the pine nuts in a frying pan withou fat. Whisk the eggs and mix with the Emmentaler AOP and quark. Add the crushed garlic, season with thyme, salt and pepper. Cut the tomatoes into small pieces, add to the creamy mix along with the spinach and pine nuts and mix well.
Lightly grease the baking tray. Brush one sheet of pastry with oil and place on the baking tray. One by one brush all the pastry sheets with oil and place on top of each other slightly off-centre. Sprinkle the breadcrumbs on the base. Pour in the spinach mix. Flip the overhanging pastry loosely over the spinach mix.
Bake the spinach pie in the lower half of a 200 degree hot oven for 40-50 minutes.