Savory Ricotta and Spinach Pie
1 kg
spinach
500 g
puff pastry
400 g
Ricotta del Boscaiolo
100 g
Parmigiano Reggiano
2
eggs
to taste
marjoram
to taste
ground black pepper
to taste
fine salt
La preparazione della ricetta
1
Rinse the spinach thoroughly under fresh running water. Blanch for 10 minutes in a pan over low heat without adding water. Halfway through cooking, add a pinch of salt.
2
When cooked, place the spinach in a colander and squeeze out the excess water.
Chop finely with a mezzaluna on a cutting board.
3
Mix together in a bowl the spinach, ricotta, grated Parmigiano Reggiano, beaten eggs, a pinch of salt, a pinch of marjoram, and a grinding of pepper.
4
Line a round baking pan 25-28 cm in diameter with parchment paper, then lay out the puff pastry, pricking it with a fork. Spread the spinach mixture evenly and level it with a flat spatula. Bake in a preheated oven at 200°C for 25-30 minutes.
