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- 2 sheets round puff pastry
- 2 cups cooked spinach
- 2 eggs
- 2 cups ricotta
- 1/2 cup grated parmesan cheese
- 1/2 cup grated pecorino romano
- Salt and pepper, to taste
- poppy seeds
- 1 egg yolk
- 1 tbsp milk
Preheat the oven to 375℉. Prepare a baking sheet with parchment paper. Set aside.
In a bowl, mix the ricotta with spinach, grated cheeses and eggs. Season with salt and pepper.
Roll the puff pastry into a circle, on the prepared pan, and spread the filling in the center and along the edges leaving 1/2 inch free from the edge.
Brush the free margin with a layer of water, cover with the second sheet of puff pastry and seal the discs well with a fork. Place a cup in the center of the pastry and press lightly to cut into the center of the flower. Cut 20 cloves/slits without removing the slices from the center of the flower.
Carefully lift and turn each wedge 90° to expose the filling and make petals. Remove the cup and brush the flower with the yolk beaten with milk, put the poppy seeds in the center of the flower. Cook for 30-35 minutes or until golden and blown.