Savoury pie with ricotta and spinach recipe

Ingredients

• 2 packs of puff pastry (I used the one with whole wheat flour)
• 500gr of frozen spinach
• 400gr of cow's milk ricotta
• garlic
• olive oil
• chilli pepper (to taste)
• salt
• Parmigiano Reggiano cheese

Instructions

Cook the spinach:

1. Put a little oil in a pan with garlic and (if desired) chilli pepper. Fry everything a little.
2. Remove the garlic and put the still frozen spinach cubes in the pan. Add a drop of water and cook over medium-low heat with the lid on.
3. Remove the lid when the spinach is soft and is releasing water. Let them dry, but do not dry.

Prepare the stuffing:

1. Put the ricotta in a bowl, add the spinach and mix. You could add a little black pepper, but if you've used chilli previously, maybe it's better not.
2. Grate some Parmesan cheese. I usually use plenty.
3. Adjust the salt, but be careful: the Parmesan increases the flavour.

Assemble the pie:

1. Place the first sheet on the bottom of the pan with parchment paper.
2. Fill the pasta with the stuffing.
3. Cover with the second sheet and brush a veil of olive oil that will help the colouring of the pie.

Bake:

1. Bake the cake in a pre-heated oven at 200° for 30 minutes. Check and turn the pie occasionally to color and cook evenly.

Recipe by

Valentina