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Spinach-and-ricotta-cake

Spinach and Ricotta Cake

solo-dolce
Spinach and Ricotta Cake - Enjoy a slice of this delectable cake for breakfast, lunch, or supper!
4 from 1 vote
Prep Time 20 mins
Cook Time 50 mins
Additional Time 0 mins
Total Time 1 hr 10 mins
Course Antipasti
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 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
  • salt
  • pepper
  • 4 tbsp extra-virgin olive oil

Instructions
 

  • 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.
    Spinach-and-ricotta-cake
  • When cooked remove from heat and discharge the garlic.
  • Preheat oven at 200°C (400°F).
  • Add ricotta and grated Parmigiano Reggiano cheese.
    Spinach-and-ricotta-cake
  • 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.
    Spinach-and-ricotta-cake
  • 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.
    Spinach-and-ricotta-cake
  • Bake at 200°C (400°F) for 40 -50 minutes.
  • Serve warm or at room temperature.

Notes

ENJOY!
Keyword ricotta cake, spinach, spinach cake
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