Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
Wreath
How it's done
Filling
Heat the oil in a pan. Add the spring onions and sauté for approx. 2 mins. Add the spinach, allow to wilt, cook for approx. 2 mins., transfer to a sieve. Squeeze the spinach well, place in a bowl. Add the ricotta and eggs, mix, season, leave to cool.
Wreath
Roll out the dough and spread the filling on top, leaving a border of approx. 2 cm all the way around. Roll up the dough from one of the long edges. Place the dough roll onto a baking tray lined with baking paper and shape it into a wreath. Press the ends together firmly. Make approx. 6 incisions, each about 4 cm deep, around the wreath. Brush the dough with egg, sprinkle with sesame seeds.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly and serve lukewarm.
| Serve with: | Leaf salad |
|---|
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