Wash the spinach well under running water, then steam for a few minutes (3-5 minutes should suffice).

Gently squeeze the spinach, coarsely chop it and let it cool.
In the meantime, beat the eggs with milk, oil, salt and pepper, then also add flour, yeast and parmesan and mix.

Finally gently add the spinach and diced scamorza.

Pour the mixture into the buttered and floured mold and bake for about 30 minutes at 180 ° C, in a preheated convection oven.

The spinach plumcake is ready, cut it into slices and serve it.

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