instructions
Wash the spinach and clean it by removing the stems.
Step 1
Put the extra virgin olive oil and a clove of garlic in a pan and cook over low heat for about ten minutes.
step 2
After cooking, squeeze the spinach well to remove excess water and chop finely.
step 3
In a bowl, mix the ricotta with the grated Parmesan, the nutmeg, an egg and a pinch of salt.
Step 4
Add the chopped spinach and mix well.
Step 5
Line a 24 cm (9 inch) tin with the puff pastry.
Step 6
Prick the base with a fork and pour in the filling.
Step 7
Smooth the surface with a spoon and then fold the edges over to create a wave around the edge of the cake.
Step 8
Brush the edges with egg yolk and bake in the oven at 180 °C/360 °F for 30 minutes.
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