Ricotta and spinach pie
Difficulty > High
Preparation > minutes
Doses for > people
Step > Preparation
Difficulty > High
Preparation > minutes
Doses for > people
Step > Preparation
Rinse the spinach thoroughly in cool running water. Heat it for 10 minutes in a pan over a low heat without adding water. Add a pinch of salt half way through.
When cooked, place the spinach is a strainer and try to eliminate the excess water.
Finely chop with a half-moon.
Mix the spinach with the ricotta, grated Parmesan, the beaten eggs, a pinch of salt, one of marjoram and a twist of pepper.
Line a 25-28 cm round baking sheet with ovenproof paper, then lay the puff pastry over it, pricking it with a fork. Evenly spread the spinach mixture over the pastry and level it with a spatula. Bake in a preheated oven at 200°C for 25-30 minutes. Serve warm.
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