Instructions puff pastry three cheese and spinach braid
To prepare the puff pastry with ricotta and spinach you have to start with the filling. Rinse and pat dry your spinach. In a large pan, cook it for about ten minutes, over medium-low heat, with two tablespoons of extra virgin olive oil, a clove of garlic, chili pepper to taste and salt.
Once cooked, remove the garlic, taste and adjust with more salt or spice if necessary. Remember that pecorino is quite rich so don’t overdo the spinach with salt.
Squeeze the spinach well to remove excess water and chop. In a bowl, combine your spinach, 250 g of ricotta, 1 egg and 100 g of grated pecorino cheese. Mix well to blend all the ingredients.
You can prep the filling a day ahead and use it straight from the fridge.
Take your puff pastry 5 minutes before using the filling and unroll it. Divide the filling in half and spread the first disc of pastry with the prepared ricotta and spinach cream. Also add half of your scamorza. Just choped it coarsely.
Roll the pastry on itself creating a large log full of filling. Seal the tips and gently move it onto the baking sheet covered with baking paper. Now make a cut along the entire roll almost to the end.
Intertwine the two halves together and seal the two ends. Continue in the same way with the second roll. Arrange the two braids next to each other with little space between them.
Note from the author of this recipe
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Puff pastry spinach and cheese braids – baking time
Bake in a preheated static oven at 180 ° C for about 40 minutes. Once 40 minutes have passed, turn off the oven and leave the braids in the turned off and closed oven for another 10 minutes.
Allow to cool slightly before serving.
Notes
10 minutes waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.