Folliculitis More Condition_symptoms

salted ricotta and spinach strudel


Ricotta and spinach is a combination that I love so much ...
after ricotta and spinach gnocchi ,
the meatballs with ricotta and spinach cannelloni
and ricotta and spinach ... I present to you my strudel;)



Ingredients For the pastry strudel salt (to obtain a packet of approximately 500 g) :
300 grams of flour 00
60 g butter 1 egg

about 50 ml of warm water
12 grams of extra virgin olive oil 1 teaspoon salt


For the filling: 360 gr
of frozen spinach

200 g cheese 2 eggs nutmeg



salt pepper a knob of butter

procedure

For the strudel dough salty
Place in a bowl the flour, the butter and salt and work with your hands until the butter is completely incorporated into the flour. Add egg, oil and lukewarm water and knead until a ball is wrapped in foil and let stand for half an hour outside the fridge.

For the filling:
Boil spinach in salted water, drain them and pass them under running cold water. Squeeze dry and chop. In a bowl place the ricotta, spinach, salt, pepper and a good sprinkle of nutmeg, add eggs and mix together.

On a sheet of baking paper, roll the dough strudel salt, giving it a rectangular shape.

Distribuire il composto di ricotta e spinaci lasciando un pò di spazio dai bordi,

arrotolare la pasta strudel e sigillare per bene i lati. Spennellare la superficie con il burro fuso

e infornare a 200° per circa 50 minuti.

Note: la pasta strudel a contatto con un ripieno umido, tende a fare qualche crepa durante la cottura. Per evitare questo inconveniente è consigliabile distribuire sulla pasta strudel un pò di pan grattato (fatto tostare in padella antiaderente) prima di aggiungere il ripieno.