Ingredients
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500 g Artichoke hearts
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200 g Frozen spinach
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100 g Feta cheese
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2 tbsp Olive oil
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2 Large eggs
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200 g Ricotta
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100 mL Yogurtmilk
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200 mL Cooking cream
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Parmigiano, grated
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Nutmeg
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Salt and Pepper
Directions
Steps
1
Done
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Preparation:Preheat oven to 180 degrees C. |
2
Done
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Roll the puff pastry on a flat surface until it is big enough to cover your pan. You should also cover the edges. |
3
Done
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Filling:Frozen spinach can be thawed overnight or in a microwave. |
4
Done
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Beat the eggs into a bowl. Add the cooking cream and whisk. Add the ricotta and whisk again. |
5
Done
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Crush the feta cheese with hands. |
6
Done
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Assembly:Put the egg mixture on the pastry. |
7
Done
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Sprinkle some parmesan cheese on top. |
8
Done
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Baking:Bake for 30-35 min at 160 degrees C, or until the filling is set and golden brown. |
9
Done
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Serving: |
10
Done
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Tip:For a richer taste you can add parmesan cheese or Gruyère cheese in the filling. |