Saturday, June 8, 2013

TORTA SALATA DI RICOTTA E SPINACI

Savory cake with spinach and ricotta


For this easy recipe you will need

one box of puff pastry sheets
2 lbs of spinach
1 lb of ricotta
grated parmesan cheese
3 eggs
salt
pepper
a pinch of nutmeg

Start by thawing puff pastry sheets according to package directions.
Rinse spinach and wilt in a large skillet. When done, remove from skillet and put in a plate or container until it cools down and you can easily handle it with your hands.

In a bowl mix the ricotta, cheese, eggs, salt, pepper and nutmeg.

When the spinach is cool,  gently squeeze it in your hands to remove excess water and add to ricotta. Gently mix.

In an roound oven pan, carefully lay the first puff pastry sheet. Add the ricotta and spinach mix. Cover with the second puff pastry sheet, making sure edges are well sealed, even with the help of some cold water.

Bake at 400F until golden( or at 375F  in a convection oven).

When done, make sure the bottom is also well cooked and golden. Sometimes, if you use a pan which is too thick, the bottom does not cook well. If that happens, turn the cake upside down on a cookie sheet and continue baking until crust is golden and crisp.





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