Ricotta and Spinach Strudel – Italian recipes by GialloZafferano

To prepare the strudel with ricotta and spinach, position a pan with butter, garlic, and the cleaned spinach 1 over the heat. Include salt, cover with a cover, and cook over medium-low heat for about 4-5 minutes. Get rid of the garlic 2 position the spinach in a colander to drain pipes the liquids, if essential, push them a bit with a spoon, then let them cool 3

Once the spinach has actually lost its water, slice it with a knife 4 Transfer it to a bowl, include the Grana Padano PDO 5 and the egg 6

Likewise integrate the ricotta 7 pine nuts 8 salt, pepper, and grated nutmeg 9

Mix to integrate 10 Present the pastry on a sheet of baking paper, spread out the filling just on one half 11 offering it a rectangle-shaped shape and leaving about 1 1/4 inch from the bottom and side edges, fold the bottom edge 12

Fold the side edges also 13 14 Utilizing the baking paper, turn the strudel 15

So that the filling is totally covered in the pastry, with the joint on the bottom 16 In a little bowl, blend an egg yolk with 1 1/5 tablespoon of milk 17 and mix 18

Brush the surface area of the strudel with the milk and yolk mix 19 Make cuts on the surface area of the strudel 20 and move the strudel to a flat pan 21 Bake in a preheated stove at 375 ° F for about 25 minutes, or till evenly golden.

Get rid of from the oven 22 let cool 23 and after that slice your strudel with ricotta and spinach 24