Cartocciata with Spinach and Ricotta Filling

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• For the filling: For the filling:
• 2 cups (200g) fresh spinach, chopped 2 cups (200g) fresh spinach, chopped
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
• 1 clove garlic, minced 1 clove garlic, minced
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• For the egg wash: For the egg wash:
• 1 egg, beaten 1 egg, beaten
• 1 tablespoon water 1 tablespoon water

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 28g, 1g
• Protein: 12g
• Fiber: 2g
• Salt: 0.7g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing with a fork until the dough comes together. Turn the dough out onto a lightly floured surface and knead it gently until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. 3.
   In the meantime, prepare the filling. In a skillet, sauté the chopped spinach over medium heat until wilted. Remove from heat and let it cool.
4. 4.
   In a mixing bowl, combine the cooled spinach, ricotta cheese, grated Parmesan cheese, minced garlic, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
5. 5.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
6. 6.
   Roll out the chilled dough on a lightly floured surface into a large rectangle, about 1/8 inch thick.
7. 7.
   Cut the dough into strips, approximately 2 inches wide and 8 inches long.
8. 8.
   Spoon a generous amount of the spinach and ricotta filling onto one end of each dough strip. Roll the dough tightly around the filling, starting from the filled end, to form a cone shape.
9. 9.
   Place the filled dough cones onto the prepared baking sheet, seam side down. Brush the tops with the egg wash mixture.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until the Cartocciata is golden brown and crispy.
11. 11.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems and discard them.
• Ricotta cheese — Opt for a high-quality ricotta cheese for a creamy and smooth filling. If desired, you can also make your own ricotta cheese at home for a truly authentic touch.

Tips & Tricks

• For a more flavorful filling, add a pinch of nutmeg or a squeeze of lemon juice to the spinach and ricotta mixture.
• If you prefer a crispier crust, brush the dough with olive oil before baking.
• Serve the Cartocciata warm for the best taste and texture.
• Experiment with different fillings such as sun-dried tomatoes, mushrooms, or caramelized onions to create your own unique variations.
• Leftover Cartocciata can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for a few minutes before serving.

Serving advice

Serve the Cartocciata as an appetizer or a light lunch accompanied by a fresh green salad. It can also be enjoyed as a party snack or a picnic treat.

Presentation advice

Arrange the Cartocciata on a platter, garnished with fresh basil leaves or a sprinkle of grated Parmesan cheese. The spiral shape of the pastry makes for an eye-catching presentation.