Spinach puff pustry pie
Ingredients for 4 servings:
1 package of frozen puff pastry
500 gr spinach, boiled and chopped
100 gr ricotta
100 gr goat cheese
80 gr butter
2 eggs
2 tbsp of chopped parsley
1 onion
2 little shallots
5 tbsp of extra virgin olive oil
Spinach puff pustry pie
Unfreeze the puff pastry following the instructions on the package. Heat oil into a pan, then add spinach and slightly fry them for some minutes, stirring now and then.
Finely chop the onion and brown it into a little pan with a knob of butter for a few minutes.
Mix and stir the ricotta with the goat cheese, add parsley, beaten eggs and chopped shallots; incorporate also the spinach into the mixture, salt and pepper; mix well.
Roll out the puff pustry very thin and get 2 disks; butter a round baking pan and cover the bottom with 1 disk, place half mixture onto it, pour some melted butter e cover with the other disk.
Brush the surface with the remaining melted butter and bake into hot oven at 180°C for 45 minutes.

Preparation time: 15 minutes
Cooking time: 45 minutes
Difficulty: medium

Chef’s advices
Serve with Ysac.
Spinach puff pustry pie - Ricetta