Wednesday, 5 December 2012
RICOTTA AND SPINACH STRUDEL
After all the recipes for sweets I've posted ( I've realised later!!!!) finally a savoury dish!
This is a good idea for when you don't have much time. In 45 minutes it's done and ready. I often make this for dinner when I come back late from the kids swimming or gymnastic or whatever and it's a good way to make them eat spinach which is not their favourite food. The thing is, they love Frankfurters and looking for them, they necessarily have to eat some spinach as well!!!
1 roll of puff pastry
spinach ( I use frozen spinach)
1 clove of garlic (optional)
125 gr Ricotta cheese
1 small/medium egg
milk for brushing
sesame seeds (optional)
Defreeze the spinach by taking them out of the freezer a few hours in advance or, if you are late, using the microwave. Then cook them slightly in a pan with a bit of olive oil, a bit of salt and a clove of garlic. When dry, take out the garlic and set thm aside to cool ( or put in the fridge to do it quickly!).
Cut the Frankfurters in small pieces.
Open the puff pastry sheet and put it on a piece of baking paper on a baking tray.
In a bowl, mix the slightly beaten egg with the Ricotta cheese, the Frankfurters and add some salt and some grated nutmeg. Add the spinach and mix well.
Turn on the oven to 180 degrees.
Spread the mixture in the middle of the puff pastry roll, fold it and brush it with some milk. Add some sesame seeds on top, brush with milk again and put in the oven.
Cook for about 30/40 minutes or until golden.