Ingredients

Instructions

1. Chop onion and fry with crushed garlic clove in olive oil at medium temperature till onion is glassy
2. Add spinach, cook with lid on for around five minutes. Stir from time to time, add salt
3. Optional: Julienne the zucchini and fry separately in a little oil, adding salt and pepper
4. In a bowl, mix the ricotta with the muscat, egg and Parmesan cheese
5. The spinach should be cooked by now, take it out into a colander. Remove the garlic clove and press the spinach with a spoon until most of the liquid is gone
6. Chop the spinach finely and mix with the ricotta mixture (add zucchini if using)
7. Prepare your ovenproof dish with the puff pastry sheet, leaving a little bit hanging over the sides of the dish. Prick the pastry all over with a fork
8. Fill the puff pastry with the spinach and ricotta mixture
9. Fold the remaining puff pastry over the edges of the spinach
10. Use the beaten egg yolk to glaze the pastry
11. Bake in the middle of the oven at 180 degrees for around 30-35 minutes.