Erbazzone with ricotta and spinach
Preparation time: Above 60 Minuti
Nutritional information: 446 kcal / per serving
Course: Appetizer, Side dish
Seasonal dish: Spring
Enviromental Impact: Moderate (0.511kg CO2 eq)
Two disks of flaky pastry around a spinach and ricotta filling.
Ingredients for 4 portions
- Frozen flaky pastry 250 g
- Ricotta cheese 100 g
- Fresh spinach 150 g
- Grated Parmigiano Reggiano cheese 40 g
- Eggs 2
- Nutmeg to taste
- Salt to taste
Preparation
Clean, wash and cook the spinach in plenty of salted water. Drain and finely chop.
In a bowl, break up the ricotta with a fork and add the spinach, eggs, Parmesan, nutmeg and salt.
Split the puff pastry up into two equal parts. Line an oven dish with parchment paper, add one sheet of pastry, pour in the filling and cover with the remaining pastry sheet.
Prick with a fork and bake at 170°C for around 35/40 minutes.
Enviromental Impact
Moderate
Details
Per serving:
0.511kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.