• 350g spinach
  • 150g ricotta
  • 50g Parmesan
  • 1 sheet of puff pastry
  • 4 eggs
  • Salt
  • Pepper

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.

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