Spinach squares with mushroom cottage cheese filling

Name: Spinach squares with mushroom cottage cheese filling
Ingredients: 6 eggs; 6 tablespoons oil; 1/2 teaspoon salt; 6 tablespoons finely chopped spinach; 3 tablespoons sour cream; 6 tablespoons flour; 3 teaspoons baking powder; 250 g cottage cheese; 3 tablespoons sour cream; 1/2 teaspoon salt; 100 g diced mushrooms; 10 g chopped dill

Appetizers - Spinach squares with mushroom cottage cheese filling by Julieta M. - Recipia

Spinach squares with mushroom cottage cheese filling have a green base coloured by finely chopped spinach, then are cut into squares once cooled. The filling sits between the two layers, and the green edge stays visible when you cut the squares; I serve them cold, in small cubes, spaced out on a platter. Prep: 25 minutes. Cook: 20 minutes. Rest: 90 minutes. Total time: 135 minutes. Servings: 8. About 230 kcal and 10 g protein per serving.

Ingredients

For the green sponge

6 eggs
6 tablespoons oil
1/2 teaspoon salt
6 tablespoons finely chopped spinach
3 tablespoons sour cream
6 tablespoons flour
3 teaspoons baking powder

For the filling

250 g cottage cheese
3 tablespoons sour cream
1/2 teaspoon salt
100 g diced mushrooms
10 g chopped dill

Preparation

1. Preheat the oven to 180°C. Separate the eggs. Beat the yolks with the oil and 1/2 teaspoon salt, then add the finely chopped spinach and sour cream. 2. Sift the flour together with the baking powder and fold it into the spinach mixture. Beat the egg whites until stiff peaks form, then gently fold them in gradually. 3. Pour the mixture into a large baking tray lined with parchment paper and bake the sponge for 15-20 minutes, until the surface is set and lightly browned at the edges. 4. Turn the sponge out onto a clean tea towel and leave it to cool for 30 minutes. Cut it into two equal pieces. 5. Blend the cottage cheese with the remaining sour cream and 1/2 teaspoon salt. Dice the mushrooms, finely chop the dill and stir them into the filling. 6. Place one piece of sponge on a platter, spread over the mushroom filling and cover with the other piece. Refrigerate for 1 hour, then cut into cubes before serving and decorate as you like.

Notes

Frozen spinach works too, but thaw it and squeeze it well before measuring out the 6 tablespoons. Fresh mushrooms, wiped clean and chopped, make the filling hold together better; if they are very wet, pat them dry after cutting. The sponge bakes evenly in a tray about 30 × 40 cm, lined with parchment paper. I serve the cubes next to radishes or cucumber slices; the allergens here are eggs, dairy and gluten. They keep covered in the fridge for up to 3 days and can be made a day ahead.