Spinach cookies with crème fraîche

Name: spinach cookies with crème fraîche
Cook time: 15 min
Total time: 15 min
Yield: 10
Ingredients: 600 g fresh spinach; 50 g Pecorino Romano; 100 g White bread; 15 g fresh basil; 1 lemon; 2 medium sized egg; 250 g ricotta; 6 el sunflower oil; 125 ml creme fraiche

Spinach biscuits with crème fraîche, ricotta and Pecorino Romano cheese.

Ingredients

Directions

Blanch the spinach for 1 min. In boiling water. Drain and push out as much moisture as possible with a spoon. Slice the spinach.
Slice the basil leaves. Crumble the bread. Grate the Pecorino Romano.
Grate the yellow skin of the freshly scented lemon and squeeze out the fruit.
Mix the ricotta with the spinach, the grater, the eggs, the bread crumbs, the Pecorino Romano, half of the basil, pepper and salt in a bowl.
Make 10 cookies.
Heat the oil in a large frying pan and fry the cookies (in parts) over medium heat in 4 min. Golden brown. Turn halfway.
Mix the crème fraîche with the rest of the basil. Season with lemon juice, pepper and salt and mix.
Serve the cookies lukewarm or at room temperature with the dip. Bon appétit! .