Il Cucinologo
IT

Pizza di pasta sfoglia con ricotta e spinaci

17/11/2023

La pizza di pasta sfoglia con ricotta e spinaci è una ricetta deliziosa e semplice da preparare. Ecco gli ingredienti e il metodo.

Ingredients

  • 1 rectangular roll of puff pastry
  • 250 grams of ricotta
  • 200 grams of fresh or frozen spinach (if using frozen, make sure to defrost and squeeze out excess water)
  • 1 egg (for brushing) plus possibly another egg to mix with the ricotta for a creamier texture if you prefer
  • Salt and pepper to taste
  • Nutmeg to taste
  • 100 grams of grated cheese (Parmesan, pecorino, or a mix of the two)
  • 1 clove of garlic (optional)
  • Extra virgin olive oil

Preparation

  1. Preheat the oven to 200 °C.
  2. If using fresh spinach, wash and cook them in a pan with a drizzle of olive oil and a clove of garlic for a few minutes, until wilted. If using frozen spinach, make sure to defrost them and squeeze out excess water.
  3. In a bowl, mix the ricotta with the grated cheese. Add salt, pepper, and nutmeg to taste. If you want, you can also add another egg to make the mixture creamier.
  4. Spread out the puff pastry on a baking tray lined with parchment paper.
  5. Spread the ricotta and cheese mixture evenly over the puff pastry, leaving a free edge of about 1 cm.
  6. Add the cooked spinach over the ricotta mixture.
  7. Fold the edges of the puff pastry inward, to create a frame.
  8. Lightly beat the egg and brush the edges of the puff pastry to give it a golden color during baking.
  9. Bake the puff pastry pizza in the center of the oven and cook for about 20-25 minutes, or until the surface is golden and the puff pastry is crispy.
  10. Let it cool for a few minutes before serving.

Curiosity

La pasta sfoglia è un elemento molto versatile in cucina, comunemente usato nella preparazione di ricette sia dolci che salate. L’origine della pasta sfoglia è incerta, ma si ritiene che sia stata perfezionata da un pasticciere francese nel XVII secolo. Il connubio di ricotta e spinaci è un classico della cucina italiana, tipicamente usato come ripieno per ravioli, torte salate e, naturalmente, varianti di pizza come questa.