Ricotta and spinach flower cake recipe of 18-03-2016 [Updated on 06-06-2017]
The ricotta and spinach flower cake is a kind of variant of the pasqualina cake. You can vary both the filling, replacing it with other ingredients as you like, and the pastry, using for example a brioche dough: you will always get a decidedly spectacular appetizer! If you want to serve a delicious rustic with a simple taste but with an original shape, try this recipe of the ricotta and spinach flower cake and you will not regret it! Today is shooting day for me, so I leave you to the recipe and run to shoot, kisses to those who pass by: *
How to make the ricotta and spinach flower cake
First clean the spinach by removing the hardest stems and washing them well under running water, then steam them for 5 minutes.
Brown the garlic in the pan with the butter, then add the spinach.
Add salt and cook for a few minutes, then lift the clove of garlic and blend everything with the blender.
Pour the spinach into a bowl, add the cheeses and eggs and mix. It must be a fairly dense and firm mixture.
Open the first roll of puff pastry on a baking sheet, leaving the parchment paper underneath.
Arrange some spinach in the center, then form a large circle of spinach all around.
Cover with the second puff pastry roll.
Cover the center with an overturned bowl of adequate size, in order to keep it separate, without pressing too hard on the pasta.
Seal the edges well with the tines of a fork.
Divide the external dough (the one not covered by the bowl) into wedges. I first divided into 4 quarters, and then I further divided each quarter into 5 wedges: 20 petals resulted.
Remove the bowl, then, with a little caution, turn partially over on itself one petal at a time, so as to place it cut, with the filling visible.
Brush the central part and the edges of the petals with milk, then cover the center with sesame seeds.
Bake in a preheated convection oven at 200 ° C for about 30 minutes or until golden brown.
At least let it cool before serving.