Salt cake with Ricotta cheese and spinach
107 recipes
Browse light ricotta spinach and raisins
ingredients
servings
6
Spinach
350 grams
Puff pastry
230 grams
Onions
1 unit
Extra virgin olive oil
1 spoon
Raisins, white and red
100 grams
Ricotta cheese
350 grams
Eggs
2 unit
Iodized salt
to taste
Black pepper
to taste
Nutmeg
to taste
Grated Grana Padano
1 spoon
second courses from Italy
Browse light ricotta spinach and raisins
Browse light ricotta spinach and raisins
ready in
1 hour 20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The classic: a savory pie with ricotta and spinach, enriched dall'uvetta passes.
preparation
step 1
Put to soak the raisins in warm water for 30 minutes.
step 2
Wash the spinach, let them in leaves and tamponali a little. Cut into thin slices onion and brown it for 3 minutes in a large pan with the oil.
step 3
Hall and add the raisins. Mix well and add the spinach: cook for 5 minutes, stirring often, over medium heat. Turn off and keep aside.
step 4
Turn on the oven to 180 degrees. Working it Soften the ricotta with a wooden spoon.
step 5
Combine a drop of oil, a tablespoon of grated parmesan, a pinch of salt, pepper and nutmeg. Combine the eggs and mix well together.
step 6
Stretch the pastry in a 30 cm round mold lined with parchment paper.
step 7
Pour the bottom ricotta, level and cover with the spinach. Without fold the surplus dough inward, cook for 25 minutes, turning out, let cool before serving.
