Ricotta and Spinach Tart with pasta bris è

Clean spinach and make sure all stems have been discarded. Rinse the leaves in cold water. Place in a pot large enough, take them on the fire and let them boil a moderate flame for 10 minutes. Do not add more water. Half-cooked add a pinch of salt. When they are cooked, put the spinach in a colander and pestateli with a spoon to squeeze and remove water residues. Finely chop on the platter with the Crescent.

In a bowl, mix spinach, beaten eggs (keep aside a little to brush the surface at the end), ricotta, grated Parmesan, a pinch of salt, a pinch of Marjoram and a grated pepper. Take a baked round plate whose diameter is 25-30 cm and foderatela with slightly moistened parchment paper: will serve to make the tart softer.

Roll out the dough BRISA and place in foderandola plate completely, even along the edges. Prick the bottom with the tines of a fork. Sprinkle the mixture evenly now spinach and level it flat with a spatula. Cover with the remaining dough decorations as desired: giving free rein to your creativity. Prick the surface and brush with the egg held by earlier.

Bake in preheated oven at 200° C for 25-30 minutes. If necessary prolong cooking a few minutes until the pasta is evenly Golden.