This crostata with spinach and ricotta cheese is the perfect appetizer or finger food to bring to a party, it is not difficult to make, but is an absolutely delicious mix of classic Italian flavors.
Boil spinach in a pot of salted water
When cool, squeeze out excess water
In a skillet, sauté the garlic in the olive oil and butter
Add the spinach, salt and pepper.
Lower heat and let cook about 10 minutes
Add a pinch of ground nutmeg.
If spinach appears too dry, you can add more butter
Beat 2 eggs and add to ricotta. Adjust for salt and pepper.
Add a couple of tablespoons of parmesan cheese
Roll out the puff pastry. Grease a baking dish and place the puff pastry inside. Fill the baking dish with the ricotta and spinach mixture.
Cover with more puff pastry
Brush the pie with the remaining egg.
Preheat oven at 425F (220C) and bake until golden. Check with a toothpick if the filling is firm.
Allow it to cool down before serving.