Flower of spinach and ricotta cheese

This recipe is very common to find it on the internet, but then I saw this flower version on the blog of a friend and I tried to do it right away 🙂

I used the pastry but you can also use the pastry crust or brioche dough.
New Year’s Day I also did a version with Nutella, but this time I wanted to do a more “healthy” version for my son leo 🙂


  • 2 rolls of pasta dough
  • 850 g of fresh or frozen spinach
  • 2 eggs
  • 450 g of fresh ricotta
  • 50 g grated Parmesan cheese
  • 50 g of grated pecorino romano
  • salt and pepper
  • for brushing: 1 egg yolk

Wash the spinach and drain them without too much let them dry in a pan with cover until tender, about 8 minutes, half cooked add a pinch of salt. Drain, squeeze well and chop coarsely with a knife. In a bowl mix the ricotta with spinach, grated cheese and eggs. Season with salt and pepper.
Roll out a roll of puff pastry on a baking sheet with baking paper, spread the filling in the center and along the edges, leaving 1 cm from the free edge. Brush the free edge with a thin layer of water, cover with the second pastry discs and sealed well with a fork.
Resting on the center of the cake a cup and press lightly to affect the center of the flower. Leaving the cup resting, cut 16 slices without removing the slices from the center of the flower. To be precise first divide the dough into 4 pieces and then divide each segment in 4. Take the end of a slice and turn it 45 ° upwards in a way that shows the filling, proceed the same way for all slices . Remove the bowl and brush the flower with egg yolk
Take heart cake in a convection oven at 200 degrees for about 30 minutes.

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