Erbazzone with ricotta and spinach

Serves four

• Frozen flaky pastry 250 g 
• Ricotta cheese 100 g
• Fresh spinach 150 g
• Grated Parmigiano Reggiano cheese 40 g
• 2 eggs
• Nutmeg
• Salt to taste

Nutritional information
Per serving: 446 Kcal

Environmental Impact

Per serving: 
511 grams CO₂ equivalence - carbon footprint
399 litres - water footprint

This recipe’s environmental sustainability level is: Good.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Clean, wash and cook the spinach in plenty of salted water. Drain and finely chop.

In a bowl, break up the ricotta with a fork and add the spinach, eggs, Parmesan, nutmeg and salt.

Split the puff pastry up into two equal parts. Line an oven dish with parchment paper, add one sheet of pastry, pour in the filling and cover with the remaining pastry sheet.

Prick with a fork and bake at 170°C for around 35/40 minutes.

The Chef’s Advice

Puff pastry can be made at home first and then frozen, using flour, butter, water and salt. The filling for this savoury tart can be spinach, greens, or French beans. 

Nutritional Advice

Savoury pastries can be part of a complete meal with a raw or cooked vegetable side dish.

Environmental Advice

Choose seasonal ingredients, local or traditional varieties.

Eating fresh, seasonal produce means that what we’re eating will have been grown in a way that works with the weather and doesn’t require lots of energy to grow or store and is lovely and fresh.