Spinach pie with ricotta
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ingredients
400 g puff pastry (sheet) 300 g fresh spinach leaves 4 pcs egg (L) 400 g ricotta cheese (or cottage cheese) 40 g finely grated Parmesan cheese 3 cloves garlic (grated) 1 tbsp oatmeal (fine) 1 tsp salt 1/2 tsp ground black pepper 3 tbsp olive oil
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This recipe comes from Italy, where I had a really wonderful time. It is simple, but the result will surprise you.
1.
Place four eggs in boiling water and hard boil (8-10 minutes). Once cooled and cleaned, cut in half.
2.
Remove the stiff stems from the spinach leaves, wash and dry the spinach. Sauté the chopped spinach with a little salt in a pan with olive oil.
3.
In a bowl, mix ricotta, salt, pepper, Parmesan cheese, garlic and cooled spinach.
4.
Line a mould (about 25 cm in diameter) with puff pastry. Sprinkle the dough with oat flakes.
5.
Spread half of the spinach mixture on top, place the eggs cut side up on top. Cover with the other half of the spinach mixture.
6.
Cut a circle out of the second sheet of puff pastry and cover the whole pie with it. Bring the sides of the pastry together, brush the whole pie with beaten egg. Cut a cross in the middle with a knife.
7.
Bake at 200 degrees for about 30-35 minutes. The finished cake will be wonderfully fragrant and golden. TIP! For meat lovers, I recommend adding pieces of English or Orava bacon to the spinach.
