SPINACH AND RICOTTA SALT CAKE with fresh provola in the middle which gives it a touch of creaminess and makes it the most delicious I have ever had!
Usually, I and Vicky do this salt cake when we are in a hurry and we don’t want to eat meat. It is the classic vegetarian cake to eat for dinner or to pack in your child’s lunch box! Great in case you do not particularly like meat.
Ingredients
1 roll of puff pastry
500 g Cow’s milk ricotta
250 g Spinach (already cleaned)
2 eggs
100 g Provola
40 g Parmesan cheese
q.s. salt
Notes
Preparation: 15 minutes
Cooking: 35 minutes
Difficulty: Low
Portions: 4 people
First, we have to prepare the spinach.
We can choose to take frozen ones that are already cleaned and weighed or fresh and you must remember that they decrease a lot in volume and weight as they release almost all the water they contain. Frozen pack of spinach is my choice. I put frozen spinaches from the bag on the pan with a little olive oil until is all done.
We take the ricotta, put it in a bowl (it must be drained and sieved if you want it creamier). We combine a little salt, eggs and begin to mix until it forms a homogeneous compound.
We add the Parmesan and the boiled and coarsely chopped spinach. We adjust salt. We line a 22 – 24 cm diameter round pan with 1 roll of puff pastry, fill it with half the spinach filling and put the cubes of provola in the middle.
I add some cherry tomatoes on top.
We bake 200 ° for 30 – 35 minutes, until the SPINACH AND RICOTTA SALT CAKE will have a golden appearance and uniform.
