For the spinach pie, knead a smooth dough from flour, butter, oil, salt and a little water and let it rest in the refrigerator for about 30 minutes.
In a heavy saucepan, brown the bacon in hot oil. Add garlic as well as parsley and mix with the prepared spinach.
Allow to cool. Mix with egg and cheese. Season with salt. Roll out dough so that a greased springform pan can be lined.
Raise the edge and set aside some dough for decorating. Fill in the spinach mixture, cut the rest of the dough into strips about 1 cm wide and place them in a criss-cross pattern like a Linz cake.
Sprinkle with a few cubes of bacon if desired and bake in a preheated oven at about 200 °C for about 1 hour.
Preparation Tip:
In the picture above you can see another variation of how the spinach cake can be formed even more original.This spinach cake is an East Styrian variation of the old known bacon cake. For bacon cake, you cover the dough with roasted bacon cubes and onions and baste it with whisked eggs and cream before and during baking. Puff pastry or curd cheese dough can also be used.
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