- 350g spinach
- 150g ricotta
- 50g Parmesan
- 1 sheet of puff pastry
- 4 eggs
1. Preheat the oven to 180ºC (350ºF). Wash the spinach and boil with a little water in a covered pan. Meanwhile, mix the ricotta and parmesan cheese and 1 egg all together, add a pinch of salt and pepper.
2. Drain the spinach and remove as much water as you can. Combine into the cheese mixture.
3. Line a 15cm cake tin with baking parchment and the sheet of puff pastry. Fill with the spinach and cheese mixture making three wells. In each well, place a whole egg.
4. Bring the four corners of the puff pastry to the centre. Bake for 50 minutes and serve warm on an ANTA serving plate.