16th c German savory cheese tart recipe.
Take spinach/ that has been nicely trimmed and washed clean/ cut it nicely small/ and rub it with salt/ wash it again (in) six or seven waters/ press it out well/ that the water is removed from the greens/ take new cheese/ that was made overnight/ some/many egg yolks and sour cream/ that is nice (and) thick/ fresh butter and salt therunder/ stir it together/ so it is a good filling. (Marx Rumpolt, Turten 39)
We used frozen spinach that was drained and pressed to remove as much water as possible. We mixed the spinach with ricotta cheese, sour cream and eggs. This was poured into pie crust and baked until the top was golden and the eggs were fully set.
Marx Rumpolt, Ein new Kochbuch, Frankfurt a.M. 1581, Translation by Ranvaig Weaver, copyright 2013