• 1 disk of dough puff

  • 500 gr. spinach

  • 250 gr. ricotta

  • Extra virgin olive oil to taste

  • Sale q.b.

  • Nutmeg to taste

  • sesame

Preparation: Thaw the spinach in a container mix them with the ricotta, salt and add the nutmeg. Cover a baking tray with baking paper, lie the pastry and pour the mixture of ricotta and spinach. Add the mixture over a generous amount of sesame. Fold the dough on the edges and bake at 180 ° C for 30-40 minutes.

Measures: Your quiche with spinach and ricotta pasta will be ready when the edges begin to swell and browning and the scent will have invaded the kitchen.

Ideas and variants: For a tasty variation can add to the mix some cubes of smoked cheese.

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Dr. Irene Meliciani     

Tel. München: +49 (0)89 231 65973

                               +49 (0)15758878467

gundelindenstr. 16, 80805 München

Tel. Capalbio: +39 (0)5641886458

                             +39 3407168480

Via Origlio 37, 58011 Capalbio Scalo