Filling
- 150gr spinach cooked squeezed
- 1/2 tbsp butter
- salt and pepper
- 150gr ricotta drained
- 30gr grated parmesan
- pinch of nutmeg
Finely chop the spinach and saute with butter, Season with s&p and cool completely. Mix ricotta with cheese and nutmeg and then add the spinach.
Dough
- 125gr 00 flour
- pinch of salt
- 60gr butter
- 1 egg
- 1/2 tsp water
Sift the flour and salt in a bowl and make a well in the center. Add the butter to the well and using your hands, work the butter into the flour. Grab handfuls of the mixture and rub it inbetween your hands until it becomes like sand. Add the egg and ‘pinch’ it into the dough until it forms a ball. Knead the dough for 1 minute. Then pick it up and throw it down onto the table 20 times. Cover with plastic and refrigerate for 15 minutes. Roll out the dough to 28x33cm (11×13) rectangle. Roll it up onto the rolling pin and transfer to a baking paper. Use a pastry cutter to square off the edges.
ASSEMBLY
2 tablespoons cream mixed with 1 tablespoon milk for brushing
Preheat oven to 180c. Brush the entire dough with the cream, Spread the filling over. Roll into a log shape. Brush with more cream. Transfer to a baking sheet and bake for 30 minute. Let cool before serving.