This recipe comes from my cousin but I’ve cooked it so many times that I feel like it was mine. It’s a nice idea for an outside lunch, for kids snack or for a lunch in office, fast but good. It’s also a delighful entry. You can enrich it with whatever you like, it will be very good anyway…so let your imagination run wild!

.

INGREDIENTS FOR THE DOUGH

300 g of flour

200 g of butter

1 tbsp of cold water

salt

.

INGREDIENTS FOR THE STUFFING

1,5 kg of fresh spinach or baby greens (or 700 g frozen)

100 g of Parmesan cheese

1 shallot

1 egg

salt

pepper

.

METHOD

Put the flour on the table, make a hole in the middle and pour the tender cubed butter, salt and water. Knead fast until smooth. Put in the fridge for 30 minutes.

Boil the spinach and perfectly drain them, no water must be inside. In a pan brown the shallot with some evo oil until translucent then add the spinach. Sautè all together for 5 minutes. When spinach are tepid add Parmesan cheese, the beaten egg, salt and pepper.

Divide the dough in two parts. Cover a baking pan with parchment paper and add the first rolled layer of dough, make little holes with a fork then add the stuffing. Cover with the second rolled layer, make again little holes with a fork, close the edges and bake at 350°F for 30 minutes.

SFOGLIA ALLE ERBE

Leave A Comment

Your email address will not be published.