Scarpazzone of spinach
Instructions
Prepare the dough: put the flour on the work surface and pour the butter previously melted, salt and enough oil to form an elastic dough.
Knead quickly with your fingertips and then let it sit in the fridge for half an hour.
Meanwhile, wash and boil spinach in salted boiling water or steamed, then drain and strizzateli.
Join then grated cheese and let them cool.
Take charge again of pasta: divide into two parts, one larger than the other.
With the latter pulled a sheet of about half a cm thick and line a baking sheet greased with oil going up along the edges.
Move right in and then the spinach, livellateli and cover with the remaining dough, soldering, good edges.
Bake for 30 minutes at about 180 degrees.
Ingredients and dosing for 4 persons
- For the dough:
- 300 g of flour
- 40 g of butter
- Olive oil extra virgin
- Salt
- For the filling:
- 900 g of spinach
- 2 cloves of garlic
- A few tablespoons of grated parmesan cheese
- Olive oil extra virgin
- Salt