Ingredients for 6/8 people
Spinach 250gr (frozen) if fresh 400gr
250 gr fresh ricotta (we suggest to use our Ricotta di Bufala 125gr from Fattorie Garofalo)
Cooked ham 150gr
Gruyere/Appenzeller cheese 100 gr
2 rolls of ready puff pastry, round
Cook the spinach as indicated on the package (if you use fresh spinach, wash it well, steam cook it for 5 minutes). Once cold, mix it with the buffalo ricotta.
Unroll the first puff pastry disc leaving it on its baking paper. Place the slices of ham on top, the mix of spinach and buffalo ricotta, other ham and the Gruyere cheese cut into slices without leaking from the edges. Place the second puff pastry disc on top trying to perfectly match the edges and pinch them gently.
In the center of the pie lay without pressing a glass or a cup. Cut the dough into an imaginary cross, then cut another 4 cuts, dividing the wedges in half and then 4 more cuts obtaining 16 perfectly equal wedges. Lift the glass (or the cup) from the center of the cake and transfer to a baking tray with all the baking paper.
Take one slice at a time and turn it to the right 2 times. Proceed in this way with all the segments.
Cook in a hot oven at 180 ° / 200 ° for about 25 minutes until it is golden brown on the surface.