Spinach Honeycomb

For the dough, sift the flour into a large enough bowl. Add butter in pieces, grate both by hand until the amount is crumbly. Add water, vinegar and salt and quickly combine to form a dough. Refrigerate, wrapped in plastic wrap, for 120 minutes.

Roll out dough. place in baking sheet lined with parchment paper and prick with fork. Cut out ramekins from the leftover dough. Refrigerate for half an hour.

Blanch spinach in batches in boiling hot water. Drain well, perhaps squeeze by hand. Chop as desired.

Stir through flour and cream. Sauté bacon, onion and garlic together. Mix in spinach, then remove skillet from stove. Stir in the cream first, then the eggs, and finally the cheese. Season with pepper and a little salt. Spread evenly on the pastry base and decorate with the pastry shapes. Bake in the lower half of the oven at 200 °C for about 45 minutes.

Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?

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