Spinach cake

Perfect for a quick dinner that everyone will love!

INGREDIENTS

• 500g of fresh spinach
• Extra virgin olive oil
• 1 clove of garlic
• 350g (1 1/2 cups) of ricotta
• 100g (1 cup) of parmesan
• 1 egg
• A pinch of nutmeg
• A pinch of salt
• 1 roll of puff pastry
• 1 egg yolk for brushing

METHOD

1. Wash the spinach and clean it by removing the stalks. In a pan add the extra virgin olive oil, and a clove of garlic, and cook for about ten minutes on low heat. Once cooked, squeeze the spinach well to remove excess water and chop finely.

2. In a bowl, mix the ricotta with the grated Parmesan, the nutmeg, an egg, and a pinch of salt. Add the chopped spinach and mix well.

3. Cover a 24 cm mold with the puff pastry, prick the base with a fork and pour the filling inside. Level well, and fold the edges creating a ripple so that the edge of the cake.

4. Brush the edges with egg yolk and bake in the oven at 180°C/360°F for 30 minutes. Cut on slices and serve.