Rolls feuilletés aux épinards et ricotta

Hey everyone, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Rolls feuilletés aux épinards et ricotta. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Rolls feuilletés aux épinards et ricotta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rolls feuilletés aux épinards et ricotta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rolls feuilletés aux épinards et ricotta is Pour 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can cook Rolls feuilletés aux épinards et ricotta using 8 ingredients and 3 steps. Here is how you cook that.

Elles peuvent se servir aussi bien en apéritif,en entrée
ou en plat unique.

Ingredients and spices that need to be Make ready to make Rolls feuilletés aux épinards et ricotta:

1. 1 pâte feuilletée
2. 350 g pousses d'épinards fraiches
3. 250 g ricotta
4. 10 cl crème fraîche liquide
5. 1 gousse d'ail
6. 2 œufs
7. 20 g beurre+10cl d'eau
8. sel,mélange de cinq baies,noix de muscade

Steps to make to make Rolls feuilletés aux épinards et ricotta

1. Épluchez et rincez la gousse d'ail
   Retirez les grosses nervures et déchiquetez
   les feuilles d'épinards grossièrement
   Lavez et égouttez-les bien
   Faites fondre le beurre avec l'eau dans une grande casserole
   à feu moyen
   Ajoutez les épinards et faites cuire en remuant sans cesse,
   jusqu'à ce que les feuilles s'affaissent
   Pressez la gousse d'ail et ajoutez-là
   Poursuivez la cuisson à feu vif(quelques minutes)
   pour que l'eau de végétation s'évapore
   Salez à votre goût
   Ajoutez le mélange au cinq baies,
2. Préchauffez le four à 180°C
   Déroulez la pâte
   Mélangez les œufs avec la crème fraîche et la ricotta
   Salez, poivrez(avec les cinq baies)et la noix de muscade
   Étalez la préparation sur la pâte
   Roulez la pâte en boudin,dans le sens de la longueur, serrez bien
   Réserver au frais 15minutes
   Découper des tranches de 3 cm
   Déposez-les sur une plaque recouverte d'une
   feuille de papier cuisson.
3. CUISSON:30 min

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