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Salad and spinach salted strudel

ingredients

servings

8

Pepper

to taste

Iodized salt

to taste

Extra virgin olive oil

2 spoons

Grated Parmesan cheese

2 spoons

Breadcrumbs

2 spoons

Mozzarella cheese

1 unit

Egg, yolk

1 unit

Eggs

2 unit

Onions

1 half

Spinach

300 grams

Ricotta cheese

250 grams

Puff pastry

230 grams

starters from Italy

Salad and spinach salted strudel

Salad and spinach salted strudel

vegetarian with gluten with eggs with lactose high in calcium with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Salad and spinach salted strudel

Appetizer tasty and easy to prepare

Salad and spinach salted strudel step 1

step 1

After cooking the spinach in hot water (I used the frozen ones) sprinkle them together with the onion previously sliced ​​and stuffed with two tablespoons of extra virgin olive oil.

Salad and spinach salted strudel step 2

step 2

In a bowl mix the ricotta cheese with mozzarella cut into dadini, the two eggs, the parmesan cheese, salt and pepper.

Salad and spinach salted strudel step 3

step 3

Add the spinachs to be cooled and mixed until all is mixed.

Salad and spinach salted strudel step 4

step 4

Open the roll of puff pastry and spread the ricotta and spinach mixture on one of the half of the rectangle sprinkle with the breadcrumbs and close by sealing the board well.

Salad and spinach salted strudel step 5

step 5

Rub the strudel surface with a knife (see photo) and brush with the egg yolk. Bake at 180 ° for 30-35 minutes until the dough is golden and crisp.

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