RICOTTA CAKE AND SPINACH

Appetizers

RICOTTA CAKE AND SPINACH
400 g of shortcrust
300 gr of sheep ricotta
200 g of spinach
50 grams of Parmesan cheese
2 eggs
1 teaspoon of butter
half nutmeg
SHORTCRUST
400 gr of 00 flour
200 g of cold butter
120 gr of very cold water
1 pinch of salt
 
Put the flour, the butter in pieces, a pinch of salt in a mixer equipped with blades.
Whisk for a few seconds.
Add the frozen water and work again for a few minutes.
Take the dough and put it in a food bag and work it through the bag to compact it.
Leave to rest in the fridge for at least 30 minutes before using the pasta brisè
STUFFED
First of all, put the ricotta in a colander to drain the whey.
Clean and wash the spinach well and when ready, toss it in the pan with the butter and the nutmeg.
Salt and pepper them.
In a bowl put the ricotta cheese and eggs, work well to mix the ingerdienti, add the spinach.
Roll out the shortcrust in a pan of about 26 cm in diameter, put the filling and cover with the remaining oasta brisè.
With the scraps of pasta decorated the surface.
Brush with the red of the egg.
Bake in ventilated mode at 180 degrees for 30 minutes
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