The spinach in our garden were ready to pick up, so I had to think to some good recipe 🙂
This is a very easy dish, you just have to find a good puff pastry, and the main job is already done 🙂
For the perfect result is important to drain as much as possible the liquids, and to help further I suggest to use some breadcrumbs too.
- 1 puff pastry sheet, 280 g (choose a good one made only with butter, no margarine/palm oil/etc.)
- 500 g of fresh spinach, already cleaned (so count a bit more)
- 250 g fresh ricotta (I used a local artisanal orda, which is very similar)
- 100 g of provola (or provolone, scamorza, caciocavallo, etc.)
- 1 egg
- 1 clove of garlic
- a drizzle of extra virgin olive oil
- freshly ground black pepper
- First of all wash the spinach well and clean them. Then take a large pan, heat a drizzle of extra virgin olive oil with a clove of garlic (to remove when gets some color) and cook the spinach for few minutes, covered, until softer. Then take them out, squeeze the extra liquid and cut in small pieces. Pre-heat also the oven at 220 °C.
- Take a bowl and mix together the ricotta, the egg, the provola cheese cut into small cubes, salt, pepper and the spinach.
- Take out the puff pastry sheet from the fridge and wait 4-5 minutes before flattening it in the oven tray.
- Open the pastry sheet and pour some breadcrumbs on the surface. Then pour all the fillings, not exactly in the middle. Bend the sides over the filling (4-5 cm), and then bend the bigger empty sides, first the one a bit smaller and for last the one more empty (it’s easier to see the photo).
- Brush some milk all over the pastry, and bake at 200 °C, static mode, for about 30 minutes (until it gets a nice color).
- Serve it and enjoy 🙂 it’s good hot or warm (I prefer to wait few minutes).