Ricotta and spinach puff pastry tree
Procedure
Ingredients · Servings 6
- 2 rolls of rectangular puff pastry
- 300 g Ricotta
- 300 g Spinach
- 2 tablespoons Parmesan cheese
- Nutmeg
- Egg yolk
- Sale
- Baby
Method · 50 min
- Cook the spinach in boiling salted water, drain, and blend. In a bowl, combine the ricotta, Parmesan, salt, and pepper. Add the ricotta...
- Cook the spinach in boiling salted water, drain, and blend. In a bowl, combine the ricotta, Parmesan, salt, and pepper. Add the ricotta...
- Cook the spinach in boiling salted water, drain, and blend. In a bowl, combine the ricotta, Parmesan, salt, and pepper. Add the ricotta...
- Cook the spinach in boiling salted water, drain, and blend. In a bowl, combine the ricotta, Parmesan, salt, and pepper. Add the ricotta...
- Cook the spinach in boiling salted water, drain, and blend. In a bowl, combine the ricotta, Parmesan, salt, and pepper. Add the ricotta...
Cook the spinach in boiling salted water, drain and blend.
In a bowl, combine the ricotta, Parmesan, salt, and pepper. Add the ricotta and set aside.
Unroll a sheet of puff pastry on a baking sheet lined with parchment paper and cut out a tree shape with a knife. Fill it with the filling and place the other sheet of puff pastry on top, cutting out the triangle and the base.
Cut the side branches by rolling them into a twist.
Brush with oil and bake in the oven at 180° for 30 minutes.
