{"id":24613,"date":"2022-04-27T13:41:56","date_gmt":"2022-04-27T11:41:56","guid":{"rendered":"https:\/\/www.emmentaler.ch\/rezept\/spinatkuchen"},"modified":"2022-06-28T11:39:08","modified_gmt":"2022-06-28T09:39:08","slug":"spinatkuchen","status":"publish","type":"recipes","link":"https:\/\/www.emmentaler.ch\/de\/rezept\/spinatkuchen","title":{"rendered":"Spinatkuchen"},"author":2,"featured_media":24629,"menu_order":0,"template":"","meta":{"inline_featured_image":false},"tags":[],"recipe_categories":[149],"et_countries":[],"recipe_main_ingredient":[123],"recipe_difficulty":[126],"recipe_preparation_time":[227],"recipe_diet_type":[132],"recipe_saison":[142,138,143],"acf":{"recipe_preparation_time":227,"recipe_categories":149,"recipe_time_txt":"40 Minuten, plus 50 Minuten zum Backen","recipe_type":5193,"recipe_difficulty":126,"recipe_diet_type":[132],"recipe_main_ingredient":[123],"recipe_saison":[142,138,143],"recipe_count_portions":5,"recipe_ingedients":[{"recipe_ingedients_amount":"","recipe_ingedients_unit":"g","recipe_ingedients_product":""}],"temporare_zutaten":"Kuchenblech oder Springform 24-26 cm \u00d8\r\n750 g Spinat\r\nSalz\r\n50 g Pinienkerne\r\n3 Eier\r\n150 g geriebener Emmentaler AOP\r\n250 g Halbfettquark\r\n2 Knoblauchzehen\r\n1 TL Thymian\r\nPfeffer\r\n50 g getrocknete, in \u00d6l eingelegte Tomaten\r\n1 P\u00e4ckli Strudelteig, 120 g\r\n3 EL Oliven\u00f6l\r\n2 EL Paniermehl","recipe_preparation":"Spinat in viel kochendes Salzwasser geben, kurz aufkochen. In ein Sieb sch\u00fctten, Spinat in eiskaltem Wasser abschrecken, sehr gut ausdr\u00fccken und grob hacken. Pinienkerne in einer Pfanne ohne Fett leicht r\u00f6sten. Eier verquirlen, mit Emmentaler AOP und Quark vermischen. Knoblauch dazupressen, mit Thymian, Salz und Pfeffer w\u00fcrzen. Tomaten klein schneiden, mit Spinat und Pinienkerne zum Guss geben und gut vermischen.\r\n\r\nKuchenblech leicht einfetten. Ein Teigblatt mit \u00d6l bestreichen und in das Blech legen. Nacheinander alle Teigbl\u00e4tter mit \u00d6l bestreichen und leicht versetzt aufeinander legen. Boden mit Paniermehl bestreuen. 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