Preparation: 30 Minutes
Cooking: 30 Minutes
Portion: 8 Persons
500 g of fresh spinach or frozen 350 g milk ricotta 1 roll of puff pastry 2 egg + 1 yolk for brushing 100 g of grated Parmesan
1 spoon of Extra virgin olive oil Salt
To prepare the ricotta and spinach pie, start with the filling. Wash the spinach carefully, in a saucepan, cook them for about ten minutes, over low heat, with two tablespoons of extra virgin olive oil, at the end of cooking add salt. After cooking, squeeze the spinach well to remove excess water and finely chop it.
In a bowl, mix the ricotta with the grated Parmesan, two egg and a pinch of salt. Add the chopped spinach and mix well. Line a 24 cm hinged mold with puff pastry, puncture the base with a fork and pour the filling inside. Level well, fold the edges creating a ripple so that the edge of the cake, once cooked, retains an aesthetically pleasing shape.
Brush the edges with the egg yolk. Bake in a preheated oven at 180 degrees for 30 minutes.
Take your ricotta and spinach pie out of the oven and serve it warm or cold.
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