Hi all.
Today we have an interesting open cake on a finished puff dough with an entertaining filling from Ricotta, Feta, and spinach.
Here we have a ready -made Behamel, but it is easy to cook it. In the end, in this recipe it is not so important — you can easily replace the same amount of 20% of the cream.
Product set:
- Ready puff dough, 250 gr.
- Spinach, s/m, 200 gr.
- Ricotta cheese, 200 gr.
- Feta, 60 gr.
- Behamel or cream, 60 gr.
- Egg, 1 pc.
- Cedar nuts, 5 gr.
- Black pepper, vegetable oil, salt
We heat the oven to 200 ° C. Cut the tomato with thin rings.
We spread parchment, lubricate with a small amount of vegetable oil, stretch the dough, form small sides.
In a bowl, mix Ricotta, Behamel, an egg, spinach pursed from liquid, a pinch of salt and pepper.
We evenly distribute the mass through the dough, spread the tomato, feta on top, sprinkle with cedar nuts and send it to the oven for 25 minutes.
Let the cake cool a little and serve.
Bon appetit!
