- Olive oil
- All-purpose flour for dusting
- 1 sheet of frozen puff pastry, thawed
- 1 1/2 cups ricotta
- 2 large eggs, separate the whites from one of the egg and beat 1 whole egg + yolk
- 1/2 cup mozzarella, cubed
- 1/2 cup prosciutto, sliced thin
- 1/4 cup parmesan
- 3 cups spinach, chopped
- 1 cup mushrooms, sliced thin
- 1/2 yellow onion, chopped
- 3 garlic cloves, minced
- salt and pepper
- Preheat oven to 375 degrees F.
- Lightly coat an 8-inch baking pan with olive oil.
- Roll out puff pastry until it measures about 14 by 11 inches. Trim off about 2-inches.
- Fit the dough into the baking pan letting the dough hang up off the sides.
- In a saute pan, cook mushrooms and onions until soft. Add garlic and cook for another minute. Then add spinach and cook until wilted. Remove from burner and allow to cool.
- Meanwhile, in a large bowl, mix together ricotta, eggs, mozzarella, prosciutto and parmesan.
- Once the vegetable mixture has cooled, squeeze out as much moisture as possible using a paper towel. Add to ricotta mixture. Season with salt and pepper.
- Spread ricotta mixture over the puff pastry and fold over the dough that is hanging over the pan. Poke holes in the dough with a fork ad brush with egg white.
- Bake until pastry is golden and filling is set, about 40 minutes.
- Allow to cool 10-15 minutes before serving.
Adapted from Lidia's Commonsense Italian Cooking
Adapted from Lidia's Commonsense Italian Cooking
https://erindishes.com/
