Light pastry with spinach, ricotta & raisins

Method

1. Soak the raisins in warm water for 30 minutes.
2. Wash the spinach leaves and dry them a little.
3. Cut the onion into thin slices and brown for 3 minutes in a large frying pan with oil.
4. Season with salt and add the raisins.
5. Mix well and add the spinach: cook for 5 minutes over a medium heat, stirring often. Turn off and set aside.
6. Set the oven to 180 °C.
7. Soften the ricotta by kneading it with a wooden spoon.
8. Add a splash of olive oil, a spoon of grated Parmigiano Reggiano, a pinch of salt, pepper and nutmeg.
9. Add the eggs and mix well together.
10. Roll out the puff pastry into a 30 cm round baking pan covered with wax paper.
11. Pour the cheese on the bottom, level and cover with the spinach.
12. Without folding the surplus dough inward, cook for 25 minutes and allow to cool before serving.

This recipe was created by the foodblogger Elena Levati for Noberasco

Chef's tip

If you don't like the sweet-savoury contrast, feel free to leave out the raisins. You can always replace them with some walnuts, if you prefer.

Serving suggestion

This dish goes well with any kind of main course, be it fish-, meat- or vegetable-based. We suggest not serving it with pasta or rice so as not to exceed the recommended daily carbohydrate intake.

Wine selection

Chardonnay, Pinot grigio or Riesling.

Family tip

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Dish history

Savoury pastries (or quiches, in French) are incredibly versatile dishes: cut into cubes they make perfect party food, a great buffet component, an exquisite accompaniment to a drink during a soiree, a delicious appetiser.. and they can also make the ideal 'picnic dish' for an outing, for a lunch at work or even for your children's break at school. What's also great about them, is that they can be tweaked according to the cook's personal taste: so get started and create your own variations!