John Myers
Contents
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Ingredients
- 500 g Puff pastry
- 1 kg Spinach leaves - finished quantity -
- Salt, pepper, nutmeg
- 250 g Parmesan
- 2 tsp Marjoram fresh
- 300 g Ricotta
- 3 Eggs size M.
- 100 ml Milk
- 50 g Breadcrumbs
- Pepper
- 25 g Butter
- 200 g Sheep cheese cut into small cubes
- 6 Eggs size M
Instructions
- Roll out the puff pastry square to 40 x 40 mm, place in the springform pan (26 cm diameter) and let the corners overhang. Prick the bottom with a fork. Put in a cool place. Clean the spinach, boil it, squeeze it well, cut it into small pieces and season with salt, pepper and nutmeg and let it cool down a little. In between grate the Parmesan, wash the marjoram.
- Shake dry, pluck leaves, coarsely chop. Preheat the oven to 200 degrees top / bottom heat. Mix the spinach with the ricotta, 200 grams of Parmesan (set aside 50 grams), 3 eggs, marjoram, milk and the breadcrumbs and sheep cheese. Pour the spinach mixture into the springform pan.
- Now use a spoon to make 6 indentations in the spinach mixture. Beat the eggs one by one and let them slide carefully into the indentations. Now sprinkle the Parmesan cheese on top of the spinach. Carefully fold the corners of the dough towards the middle and press down carefully.
- Bake for 60 minutes on the lowest rack. Melt the butter and brush the spinach cake with it from time to time while baking.
- 5th NOTE ON OUR OWN MATTER: Since I have to eat gluten-free because of my celiac disease, I had to resort to gluten-free frozen puff pastry; However, this is not so easy to handle and process compared to the conventional one. Because of this, the torta looks likely at first
- Doesn't look so good, but that doesn't detract from the really tasty taste.
Nutrition
Serving: 100gCalories: 48kcalCarbohydrates: 5.1gProtein: 3.2gFat: 1.5g
