Snowboard Burton Air 61

STUDEL OF SPINACH




INGREDIENTS 300 gr spinach 1 package of puff pastry


250 g cheese 100 g Gruyere cheese

100 grams of ham 2 tablespoons pine nuts 1 egg

Little of
butter Salt Pepper



Preparation Boil the spinach, chop and season them on the stove with butter, salt and pepper.
Remove from heat, add the grated Gruyere. Let cool
and add the ricotta, and prosciutto
Roll out the pastry into a rectangle and arrange over the spinach mixture and pine nuts.
Roll up the dough, pinching the edges.
Brush entire surface with egg strudel and place in oven at 180 degrees for 40 minutes.