Spring onion wreath
Ingredients
for 4 people
| 1 tbsp | olive oil |
| 3 | spring onions incl. green parts, cut into thin rings |
| 100 g | baby spinach |
| 250 g | ricotta |
| 1 | egg, beaten |
| ¾ tsp | salt |
| a little | pepper |
| 1 | puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm) |
| 1 | egg, beaten |
| 1 tbsp | sesame seeds |
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.
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