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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