Spinach ricotta cake

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
5 2
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 6
  • 250 g Flour
  • 7-10 Tbsp salt, pepper
  • 250 g cold butter
  • 500 g young leaf spinach
  • 2 red onions
  • 2 Garlic cloves
  • 2 TABLESPOONS Olive oil
  • 75 g Parmesan (piece)
  • 8 Stem(s) Thyme
  • 1⁄2 Federation Parsley
  • 200 g Fresh cream
  • 2 Egg Yolk
  • 250 g creamy ricotta
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    For the shortcrust pastry, sieve flour into a bowl and add 1 teaspoon salt. Add butter in flakes and 4-5 tablespoons of ice-cold water. Use the dough hooks of the mixer to make a smooth dough (takes a little longer as the dough is very crumbly at first).

  2. 2

    Wrap in cling film and chill for about 30 minutes.

  3. 3

    In the meantime clean, wash and drain the spinach. Peel and finely chop the onions and garlic. Heat the oil in a saucepan. Brown the onions and garlic in it. Add dripping wet spinach, cover and let it collapse for 2-3 minutes.

  4. 4

    Season with salt and pepper. Drain and squeeze a little.

  5. 5

    For the herb cream grate parmesan. Wash and chop the herbs. Mix crème fraîche, egg yolk, 50 g Parmesan and herbs. Season with salt and pepper.

  6. 6

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a tray with baking paper. Roll out the dough into a rectangle (approx. 24 x 32 cm). Press the edge of the dough up approx. 1.5 cm.

  7. 7

    Bake in the oven on the lowest shelf for 18-20 minutes.

  8. 8

    Take out the cake. Spread spinach on it and crumble ricotta on it, spread herb cream on top. Sprinkle with rest of parmesan. Bake for another 18-20 minutes.

Nutrition Facts

KCAL
440 kcal
CARBS
20 g
FATS
34 g
PROTEINS
10 g