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Salt cake with Ricotta cheese and spinach

ingredients

servings

6

Extra virgin olive oil

to taste

Nutmeg

to taste

Iodized salt

to taste

Black pepper

to taste

Onions

1 half

Eggs

1 unit

Ricotta cheese

250 oz

Spinach

200 oz

Puff pastry

230 oz

starters from Italy

Salt cake with Ricotta cheese and spinach

Salt cake with Ricotta cheese and spinach

vegetarian with gluten with eggs with lactose with good fats

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Salt cake with Ricotta cheese and spinach

classic but delicious Recipe

Salt cake with Ricotta cheese and spinach step 1

step 1

Cut the onion into thin slices and fry with a little extra virgin olive oil in a pan, once the onion is softened add spinach.

Salt cake with Ricotta cheese and spinach step 2

step 2

Once the spinach are cooked, put them aside and let them cool, meanwhile roll out the dough and lay it in a pan of 24 cm.

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Salt cake with Ricotta cheese and spinach step 3

step 3

Once the spinach has cooled down in a bowl mix together the ricotta, egg, grated nutmeg, salt and pepper.

Salt cake with Ricotta cheese and spinach step 4

step 4

Transfer the filling into the baking pan lined with the dough and bake in a convection oven at 200 ° 2530 minutes.

Salt cake with Ricotta cheese and spinach step 5

step 5

Before turning out more and check the pie fund (at least to me) it makes it increasingly difficult to cook. It can be served either hot or cold. Enjoy your meal

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