Spinach cubes appetizer with cheese and mushrooms layer

I make dough first. I separate egg whites from yolks.

I whip the yolks with a mixer.

I use fresh mini spinach to make the dough, but you can also use frozen. I wash the spinach and chop it with a blender.

I add vegetable oil, salt, chopped spinach to whipped egg yolks and beat the mass.

Add flour sifted together with baking powder, and sour cream.

I whip the mass again.

Beat cooled whites well, first at low speed, then at high speed.

Add 3-4 tablespoons of whipped whites to the spinach mixture first, mix gently with a spoon.

I add the remaining whites, again gently mix the mass.

I have a small oven, so for baking spinach dough I use a split square dish 23*23 cm and bake two layers (if you have a big oven, you can use a 28*40 cm baking tray). I line the tin with baking paper and pour out half the pastry.

Bake the crust in a preheated 190 degrees oven for about 15 minutes (do not bake until brown!). Bake second cake. Let the sponge cake cool, carefully remove baking paper.

While the shortcrust pastry cools, I prepare the filling. Combine cream cheese and feta in a bowl, mix the mixture with a fork.

I add sour cream and finely chopped dill.

I mix the cheese mixture.

I chop canned mushrooms using a knife.

To prepare the layer, I use leaf gelatin - in warm boiled water, leave the leaf gelatin for about 10 minutes, stir until dissolved, strain the mass. If you are using powdered gelatin - soak it in warm boiled water to swell and heat over low heat until the gelatin dissolves (do not bring to a boil!), strain the mixture.

To the dissolved gelatin add a few spoonfuls of cheese mass, mix thoroughly.

Then I add dissolved gelatin to the rest of the cheese mixture, mix well, add mushrooms.

Again I mix all the ingredients. The layer is ready.

I cut the cooled sponge cake a little on the edges.

I cut two cakes. To make three equal layers (one layer of sponge cake will consist of 2 parts, if you bake one cake just divide it into 3 equal parts).

I put half of the cheese and mushroom mixture on one whole cake.

On top of the layer I lay a two-piece biscuit layer.

Then I lay remaining mushroom-cheese mixture and cover with third biscuit layer.

I cover the layer of cakes with clingfilm and leave in the fridge for about an hour.

I cut the appetizer into squares.

Arrange the snack on a plate.

Using a piping bag with a small round hole attachment, decorate the squares with mayonnaise and ketchup on top. You can decorate the snack in another way, for example with greens, but I made it like in the original recipe. It's an unusual, colorful and delicious appetizer! Enjoy!!