Ingredients for 4 servings:
1 package of frozen puff pastry
500 gr spinach, boiled and chopped
100 gr ricotta
100 gr goat cheese
80 gr butter
2 eggs
2 tbsp of chopped parsley
1 onion
2 little shallots
5 tbsp of extra virgin olive oil
Pepper
Salt
Ready in: about 60 minutes
1 package of frozen puff pastry
500 gr spinach, boiled and chopped
100 gr ricotta
100 gr goat cheese
80 gr butter
2 eggs
2 tbsp of chopped parsley
1 onion
2 little shallots
5 tbsp of extra virgin olive oil
Pepper
Salt
Ready in: about 60 minutes
How to prepare the recipe: "Spinach puff pustry pie":
Unfreeze the puff pastry following the instructions on the package. Heat oil into a pan, then add spinach and slightly fry them for some minutes, stirring now and then.
Finely chop the onion and brown it into a little pan with a knob of butter for a few minutes.
Mix and stir the ricotta with the goat cheese, add parsley, beaten eggs and chopped shallots; incorporate also the spinach into the mixture, salt and pepper; mix well.
Roll out the puff pustry very thin and get 2 disks; butter a round baking pan and cover the bottom with 1 disk, place half mixture onto it, pour some melted butter e cover with the other disk.
Brush the surface with the remaining melted butter and bake into hot oven at 180°C for 45 minutes.
Preparation time: 15 minutes
Cooking time: 45 minutes
Difficulty: medium
Chef’s advices
Serve with Ysac.
Unfreeze the puff pastry following the instructions on the package. Heat oil into a pan, then add spinach and slightly fry them for some minutes, stirring now and then.
Finely chop the onion and brown it into a little pan with a knob of butter for a few minutes.
Mix and stir the ricotta with the goat cheese, add parsley, beaten eggs and chopped shallots; incorporate also the spinach into the mixture, salt and pepper; mix well.
Roll out the puff pustry very thin and get 2 disks; butter a round baking pan and cover the bottom with 1 disk, place half mixture onto it, pour some melted butter e cover with the other disk.
Brush the surface with the remaining melted butter and bake into hot oven at 180°C for 45 minutes.
Preparation time: 15 minutes
Cooking time: 45 minutes
Difficulty: medium
Chef’s advices
Serve with Ysac.
In the picture, Spinach puff pustry pie
Porcini flan
(Appetizers)
Wash and clean the mushrooms; chop into pieces and fry slightly with half oil, half sliced onion and 2 cloves of garlic. ...
(Appetizers)
Wash and clean the mushrooms; chop into pieces and fry slightly with half oil, half sliced onion and 2 cloves of garlic. ...
Celery stalks with ham steak cream
(Appetizers)
Clean, wash and dry the celery stalks; cut them and make even them. Remove fat from the ham, cut into strips and whip w ...
(Appetizers)
Clean, wash and dry the celery stalks; cut them and make even them. Remove fat from the ham, cut into strips and whip w ...
Lombard style stuffed zucchini flowers
(Appetizers)
Brown the onion into the margarine. Add the rice and stir until it will be shiny, add the broth and cook for 10 minutes. ...
(Appetizers)
Brown the onion into the margarine. Add the rice and stir until it will be shiny, add the broth and cook for 10 minutes. ...
Zucchini with laurel
(Appetizers)
Wash zucchini and slice them into quite thin rounds. “Soffriggere” (sauté/light fry) zucchini for 10 minutes in a pan w ...
(Appetizers)
Wash zucchini and slice them into quite thin rounds. “Soffriggere” (sauté/light fry) zucchini for 10 minutes in a pan w ...
Mussels au gratin
(Appetizers)
Brush the shells of mussels and repeatedly wash in running water; put them in a large pan and let them open at high heat ...
(Appetizers)
Brush the shells of mussels and repeatedly wash in running water; put them in a large pan and let them open at high heat ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
