Gluten-free short cut pastry flan with onions
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Mini Multicolor Focaccia
3 August 2016

Plaited Spinach Strudel

Preparation:

25 min
forno cucina icona

Cooking time:

30 min
cappello chef icona

Difficulty:

low

Ingredients for 4-6 people

For the dough

  • 200 g of Type 2 flour
  • ½ teaspoon salt
  • pinch of sugar
  • 50 ml water
  • 50 ml oil
  • 1 medium egg
  • 2 g instant yeast

For the filling

  • 350 g ricotta
  • 400 g spinach
  • 50 g grated Parmesan
  • Salt and pepper
  • Oil
  • Garlic and chilli pepper

strudel spinaci farina tipo 2

Method

Lightly fry the garlic, oil and chilli pepper in a pan, then add the washed spinach and cook covered until soft. Remove the garlic.

Drain, squeeze out the liquid and put in a bowl with the ricotta. Beat with a fork, then add the Parmesan, salt and pepper. Put in the fridge to firm up.

Mix the flour, sugar, salt, water, oil, egg and yeast in a food mixer.

Once a dough has formed, roll it out on a rectangular piece of greaseproof paper.

Put the chilled filling in the centre of the dough, then cut the sides of the dough into 1-cm wide strips. Criss-cross them to close the strudel completely.

Bake in a fan-assisted oven at 180° for about 30 minutes, then cool and slice to serve.

 

Our thanks to Vittorio of NoodLoves

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Molini Spigadoro
Molini Spigadoro

Via IV Novembre, 2/4, 06083 Bastia Umbra – PERUGIA (Pg) – Italy, Tel. +39 075 8009216 – [email protected]

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