Puff Pastry with Spinach and Ricotta

Von Vincenzo's Plate · 45 Min.

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Zubereitung

1. Preheat the oven to 180°C.
2. Put the ricotta in a large bowl and break it down with a fork.
3. Add the chopped baby spinach and a generous handful of grated pecorino.
4. Mix well, then season with a pinch of salt, pepper and a little nutmeg.
5. Beat in one egg and mix again.
6. Once the filling is creamier, it is ready.
7. Line a round pie dish with one sheet of puff pastry and prick the base with a fork.
8. Spread the ricotta filling over the pastry and level it with a spatula.
9. Cover with the second sheet of pastry, letting the edges cover any gaps.
10. Fold the edges down to join the two layers, then press around the edge with the tines of a fork.
11. Beat an egg lightly with a drop of water and brush it over the top.
12. Bake at 180°C for 40 minutes, or until golden. Let it rest up to 10 minutes before slicing into triangles.

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