Cottura:
Difficoltà:
Spinach braided strudel is a rustic and flavorful savory pie, perfect for a family lunch or dinner with friends. A soft filling of spinach and ricotta cheese, enriched by the intense flavor of Parmesan cheese and the spicy touch of chili, is wrapped in a braided pastry shell, creating a dish that is beautiful to look at and delicious to taste.
Ingredients for 4-6 people
For the dough
- 200 g Nutridea type 2 flour, Molini Spigadoro
- 1/2 teaspoon Salt
- 1 pinch of Sugar
- 50 ml Water
- 50 ml of Extra Virgin Olive Oil
- 1 medium egg
- 2 g instant yeast
For the filling
- 350 g of ricotta cheese
- 400 g of Spinach
- 50 g of grated Parmesan cheese
- Salt and Pepper
- Oil
- Garlic and Chilli
Proceedings
Sauté garlic, oil, and red pepper in a skillet, then add cleaned spinach and cook with the lid on until soft. Remove the garlic.
Drain them, squeeze them to remove the water, and add them to a bowl along with the ricotta. Work with a fork, then add the Parmesan cheese, salt and pepper. Leave in the refrigerator to firm up.
Mix, with a planetary mixer or by hand: flour, sugar, salt, water, oil, egg and yeast.
Once a loaf is formed, roll it out on baking paper in the shape of a rectangle.
Place the cold filling in the center of the dough, then cut the two sides of the dough into strips about 1 cm wide. Weave them together until the strudel is completely closed.
Bake in a ventilated oven at 180° for about 30 minutes, then let cool and serve in slices.
Thanks to Vittorio of NoodLoves
