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Ingredients
Pasta sfoglia
- 200 g di burro congelato a pezzi (1-2 cm)
- 200 g di farina tipo 00
- 90 g di acqua fredda
- ½ cucchiaino di sale
- farina tipo 00 q.b.
Ripieno
- 100 g di Parmigiano reggiano a tocchetti
- 500 g di acqua
- 5 uova
- 400 g di spinaci baby freschi
- 300 g di ricotta di pecora ben scolata
- ½ cucchiaino di sale
- 2 pizzichi di pepe nero macinato
- Nutrition
- per 1 fetta
- Calories
- 1650.6 kJ / 424.4 kcal
- Protein
- 15.6 g
- Carbohydrates
- 21.6 g
- Fat
- 31.1 g
- Saturated Fat
- 18.7 g
- Fibre
- 1.1 g
- Sodium
- 120 mg
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