One snowy, winter day my kids and my husband were snuggled on the couch watching movies, reading, or playing.
After all that, they were famished, so I decided to cook lunch.
Since it was a relaxing day, with not going to work or dropping the kids at school, my imagination started flowing.
I started thinking that, I should prepare something that my kids had never eaten before, and since I had all the ingredients at home and frozen puff pastry is a lifesaver any time, I opted to make Spinach and Ricotta cake. The day before I thought of making a dessert and I let, overnight, puff pastry thaw.
When I finally made it, both of my kids were afraid to try it, because you know how the kids are against to anything green.?
My son is probably the pickiest eater of the entire family, so he didn’t like it.
My daughter thought couldn’t have enough of it!
I don’t even think I saw her eat so much!?
Spinach and Ricotta Cake
- 500 g spinach 2 cups
- 84 g grated Parmigiano Reggiano cheese 3 oz
- 500 g frozen puff pastry thawed 17 oz
- 500 g ricotta cheese 2 cups
- 1 garlic clove
- 4 tbsp extra-virgin olive oil
- Clean the spinach very well.
- In a pan with the olive oil fry a little bit the clove of garlic.
- Add the spinach, pepper, and salt.
- When cooked remove from heat and discharge the garlic.
- Preheat oven at 200°C (400°F).
- Add ricotta and grated Parmigiano Reggiano cheese.
- Stir well.
- Roll out with a rolling pin 2 thawed sheets of puff pastry.
- Arrange on a baking sheet one sheet.
- Add the spinach mixture and ricotta and level with a spatula.
- Cover with the other sheet of dough puff sealing the edges of both with a fork.
- Brush the surface and the edges with a salted, beaten egg.
- Bake at 200°C (400°F) for 40 -50 minutes.
- Serve warm or at room temperature.