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Ricotta e spinach roll

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 2
40 minutes
INGREDIENTS PER 4 PEOPLE

Puff Pastry , 12 Oz
Spinach, 4 Oz
Ricotta, 3 Oz
Grated parmigiano reggiano, 2 tbsp
Egg white, 1
Onion, 1
Olive oil, 2 tbsp
Salt
Pepper

PROCEDURE

Prepare the filling by chopping the onion finely and stir frying it in a pan with 2 tablespoons of olive oil.
Add the spinach, salt and pepper and cook for about 10 minutes. Add the ricotta and the parmigiano reggiano and mix well.
To prevent the pastry from sticking to the surface, sprinkle some flour on your worktop.
Divide the pastry into 4 parts and make 4 balls of equal size.
With a rolling pin roll the dough making an oval shape like a large egg; make some cuts on the edges, it should look like a tree.
Place the filling in the middle of the pastry.
Then seal the roll by folding each pastry stripe on top of each other, in the end it will look like a plait. Place the rolls on a baking tray covered with parchment paper and brush them using the beaten egg white.
Bake at 356F for 20 minutes until golden brown. Serve warm.

Thanks to: My Little Italian Kitchen

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