Servings:
8
Prep time:
60
Cooking time:
50
INGREDIENTS
- For the filling:
- - 500 g of spinach
- - 1 apple
- - 100 g ricotta
- - 100 g of cane sugar
- - 2 egg whites
- - 50 g raisins
- - 30 g pine nuts
- - 1 teaspoon of grated lemon rind
- - 1 teaspoon of rum
- - salt
- - butter
- - flour
- For the pastry:
- - 250 g flour
- - 150 g of butter
- - 100 g of sugar
- - 2 yolk
- - ½ teaspoon of grated lemon rind
INSTRUCTIONS
- Place the flour like a mountain on the working surface with a pinch of salt. Place in the center of it the sugar and the butter cutted into small pieces and begin to mix, then add the egg yolks and lemon zest. Knead the dough quickly so that the butter melts, then wrap in plastic wrap and let it rest in refrigerator for 30 minutes.
- Cook the spinach with only the washing water for 10 minutes in a pot with a lid. Drain, let it cool down and chop coarsely.
- Soak the raisins in warm water; whisk the egg whites; peel and chop the apple. Gather in a bowl the ricotta with the sugar, pine nuts, the grated rind, raisins, apple, rum, a pinch of salt and the spinach. Then incorporate gently the eggs.
- Grease and flour a mold of 26 cm in diameter, line with three-quarters of the pastry and cover with the filling. With the remaining dough form some stripes and arrange like a grid over the filling, and then bake at 190 ° C for 45 minutes. Serve this dessert warm.
