Pizza svoglia recipe

Pizza Svoglia recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Pizza svoglia is a classic Italian dish that will transport your taste buds to the streets of Naples. This recipe combines a thin, crispy crust with a flavorful tomato sauce and a variety of delicious toppings. Whether you prefer a traditional margherita or want to get creative with your own combinations, this versatile dish is sure to please everyone at the table. With its simple ingredients and easy preparation, pizza svoglia is perfect for a quick weeknight dinner or a fun weekend gathering.

Keywords: pizza svoglia, Italian dish, Naples, crispy crust, tomato sauce.

Pizza svoglia recipe details

Pizza svoglia recipe, recipe Rating: 4.5
Number of votes:99 

Ingredients

500 g	ricotta cheese
250 g	spinach
200 g	Asiago cheese, cut into cubes
some	salt, to taste
some	olive oil
6	phyllo dough sheets

Instructions

In a bowl mix together Ricotta cheese with some oil. Use a fork for mixing. Depending on the consistency of the Ricotta cheese you may not need a lot of oil. So only add some oil little by little to make sure you have a creamy Ricotta mix.

Boil spinach for about 5 minutes and then drain in a sieve. Keep a little bit of the water and add it to the Ricotta cheese.

Cut spinach into little pieces and add it to the Ricotta.

Cut Asiago cheese into little cubes and add it to the bowl of Ricotta and spinach.

Add a little bit of salt and mix everything together.

Preheat oven to 200°C.

Roll out one phyllo dough sheet at a time and put Ricotta-spinach filling in the middle and roll up the dough. Place all doughs in a greased baking tray and bake in the oven for about 20 min at 200°C.

Leave to cool or even leave overnight to serve the next day. This dish can always be heated up in the microwave or even be eaten cold for an aperitivo in the summer.


Preparation time:
ca. 25 min
Grade of difficulty:
easy
Calories per portion:
n/a