La Bella Ro

Ricotta and Spinach Strudel

  • Difficulty: Easy
  • Prep time: 15 min
  • Cook time: 50 min
  • Serving: 6 persone
  • Cost: Low

Ingredients

  • Puff pastry 8.1 oz (230 g) - (1 roll)
  • Pine nuts 2 tbsp (25 g)
  • Spinach 4 ½ cups (500 g)
  • Garlic 1 clove
  • Nutmeg to taste
  • Cow's milk ricotta cheese 4.5 oz (125 g)
  • Eggs -1
  • Butter to taste
  • Fine salt to taste

FOR BRUSHING

  • Egg yolks 1
  • Whole milk 1 ½ tbsp (20 g)

Preparation

The classic strudel, a famous dessert from Trentino, is now presented in a savory form with this appetizing recipe for ricotta and spinach strudel. The apples have been substituted with a creamy mixture of ricotta and spinach, and nutmeg has replaced cinnamon. However, pine nuts remain essential, providing a delightful crunchy element to this variation of the vegetable strudel. The use of pre-made pastry will simplify the preparation of this appealing appetizer, making it more accessible for even amateur cooks to attempt.

To prepare the strudel with ricotta and spinach, place a pan with butter, garlic, and the washed spinach

  1. over the heat. Add salt, cover with a lid, and cook over medium-low heat for about 4-5 minutes. Remove the garlic
  2. place the spinach in a colander to drain the liquids, if necessary, press them a bit with a spoon, then let them cool
  3. Once the spinach has lost its water, chop it with a knife
  4. Transfer it to a bowl, add the Grana Padano PDO
  5. and the egg
  6. Also incorporate the ricotta
  7. pine nuts
  8. salt, pepper, and grated nutmeg

  9. Mix to combine

  10. Roll out the pastry on a sheet of baking paper, spread the filling only on one half
  11. giving it a rectangular shape and leaving about 1 1/4 inch from the bottom and side edges, fold the bottom edge
  12. Fold the side edges as well
  13.  .
  14.  Using the baking paper, flip the strudel
  15. So that the filling is completely wrapped in the pastry, with the seam on the bottom
  16. In a small bowl, mix an egg yolk with 1 1/5 tbsp of milk
  17. and mix
  18. Brush the surface of the strudel with the milk and yolk mixture
  19. Make cuts on the surface of the strudel
  20. and transfer the strudel to a baking sheet
  21. Bake in a preheated convection oven at 375°F for about 25 minutes, or until uniformly golden.Remove from the oven
  22. let cool
  23. and then slice your strudel with ricotta and spinach.

Storage

Store the strudel with ricotta and spinach in the refrigerator in an airtight container for up to 2 days. You can freeze the strudel after baking.

Tips

Drain the ricotta if it has a lot of whey. If using frozen spinach, you will need about half the amount, follow the cooking instructions on the package, drain, and continue with the recipe. It is normal for the inside of the strudel to remain slightly moist due to the consistency of the filling.

Source: Giallo Zafferano

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