Ricotta and spinach pie

Ingredients

  • 1 kg of spinach
  • 500 g of puff pastry
  • 400 g of Ricotta del Boscaiolo
  • 100 g of Parmesan cheese
  • 2 eggs
  • Marjoram
  • Freshly ground black pepper
  • Fine salt

Preparation

  • 1

    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.

  • 2

    When cooked, place the spinach is a strainer and try to eliminate the excess water.
    Finely chop with a half-moon.

  • 3

    Mix the spinach with the ricotta, grated Parmesan, the beaten eggs, a pinch of salt, one of marjoram and a twist of pepper.

  • 4

    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.

Related Recipes

The Recipes of the Caseificio Longo

Assorted Savoury Choux Buns and Macarons

Assorted Savoury Choux Buns and Macarons

Gently fry the shallot in the oil, then add the aubergine, peper, tomato and the

Difficoltà bassa
Preparazione 30 minuti
Piedmontese Fassona toma meatballs

Piedmontese Fassona toma meatballs

Difficoltà media
Preparazione minuti
Fresh 35 Gram Tomini Sushi

Fresh 35 Gram Tomini Sushi

Roll the Tomini in the chopped apricots and almonds to form two cylinders...

Difficoltà alta
Preparazione 30 minuti
Cooked artichoke, fresh tomato and Tomino salad

Cooked artichoke, fresh tomato and Tomino salad

Clean the artichokes, slice them finely and toss them in a pan with the scallion

Difficoltà bassa
Preparazione 10 minuti
Empanadas with Toma Piemontese

Empanadas with Toma Piemontese

Chop the onion and soften in a pan with some oil. Add the diced chicken and fry

Difficoltà media
Preparazione 30 minuti
Primosale and pumpkin pie

Primosale and pumpkin pie

Peel and dice the pumpkin and potatoes. Steam for about 15 minutes...

Difficoltà media
Preparazione 40 minuti
Thyme-scented Seirass soufflé

Thyme-scented Seirass soufflé

Mix the egg yolks, finely chopped thyme, salt and Seirass with the warm bechamel

Difficoltà media
Preparazione 40 minuti
Glass of Tomino cream, aubergine and dried tomatoes

Glass of Tomino cream, aubergine and dried tomatoes

Cut the aubergines in half, season with olive oil, salt and oregano and bake in

Difficoltà alta
Preparazione 1 minuti
Paglierina and Asparagus Pie

Paglierina and Asparagus Pie

Boil the asparagus for ten minutes. Set a few tips aside and cut the rest into

Difficoltà bassa
Preparazione 60 minuti
Speck and Toma Piemontese Toastie

Speck and Toma Piemontese Toastie

Reduce the cheese into leaves and roughly chop the walnuts...

Difficoltà bassa
Preparazione 15 minuti
Tomino with onion

Tomino with onion

Slice the onion into very fine rings and place in a cup with the vinegar,

Difficoltà bassa
Preparazione 15 minuti
Tomino and cream mousse

Tomino and cream mousse

Mix the Tomini and cream to a smooth consistency and place in the fridge until

Difficoltà bassa
Preparazione 15 minuti
Load more recipes
Caseificiolongo
Caseificiolongo

Copyright © Caseificio Longo 2024. All rights reserved.
Via Leonardo da Vinci 43 10086 Rivarolo Canavese (TO) Iscritta al Registro delle imprese di TORINO sezione ORDINARIA CF P. IVA 06357760013 . Iscrizione REA: 780524