Spinach and artichoke pie
Instructions
After washing the spinach and Swiss chard, Cook for about 15 minutes, then strizzateli and coarsely chop.
Cook the artichokes to steam and after eliminating the toughest leaves.
Add the chopped spinach and Swiss chard, ricotta, 2 eggs, salt, pepper, spices and knead the mixture until it becomes homogeneous.
Finally add the sliced artichokes.
Roll the puff pastry and divide into 2 parts, grease the bottom of the Pan and place a sheet of pasta.
Pour the filling, add a bit of butter and grated cheese.
Cover the filling with the other pastry, close it well on both sides with a fork, bucatela, spennellatela with a little egg and place in hot oven to bake for about 1 hour.
Ingredients and dosing for 6 persons
- 500 g of spinach
- 500 g of beets
- 4 artichokes
- 1 pack of frozen puff pastry
- 2 eggs
- 30 g of butter
- 200 g of ricotta
- Salt
- Pepper
- Spices
- Grated cheese