Description
To make this cake can even novice cook. A little bit of dough and a sea of creamy filling. Another nice thing about this pie is that the filling perfectly holds its shape, does not crumble. Convenient to take to work, school children on nature. Delicious both hot and cold. There is a lot to write about the merits of this cake, but it is better to prepare and make sure all of the above personally!
Ingredients
-
The dough is flaky unleavened
500 g
-
Chicken egg
2 piece
-
Bread crumbs
100 g
-
Spinach
250 g
-
Cheese
50 g
-
Ricotta
250 g
-
Onion
100 g
-
Butter
2 Tbsp
-
Nutmeg
2 g
-
Salt
Cooking
The basic necessary products.
Peel the onion, chop and fry in butter. Add the spinach (I had frozen), cover and simmer for three minutes. If You have frozen stew will have 7-10 minutes. The recipe says that the resulting mass is put in a colander and drain off excess liquid. I missed this step.
Ricotta mix with spices, eggs.
Add braised mixture of onions and spinach, add grated cheese and breadcrumbs. Mix well.
Puff pastry roll (I had to adjust the recipe because I had half of dough). I used a form of 20 cm in diameter. Form of grease with butter, sprinkle with breadcrumbs or flour and put the dough. Place the filling and fold over the edges of the dough on the stuffing. Grease the pie with beaten egg.
Bake for 30 minutes at 200 degrees until Golden brown.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.