Spinach flour with ricotta and ham

Steam the spinach briefly so that it just shrinks. Spoon into a colander and push the moisture out very well until the spinach is almost dry.

Finely chop the spinach and season with salt and pepper.

Stir in the ricotta in a large bowl and stir in the spinach, parmesan, ham and herbs until everything is well mixed. If necessary, further season with salt and pepper. Put in the refrigerator until later use.

Dust the worktop lightly with flour. Make 2 equal portions of the dough and roll each piece into a round slice. Sprinkle these dough slices with breadcrumbs.

Divide the spinach filling over 1 dough slice as a wreath with a ball in the middle. Brush the edges of the dough with water.

Place the second dough slice on it. Press the dough firmly together and cut the edges.

Place a cup or bowl in the middle and press the outer edges closed with a fork.

Then cut the dough from the outer edge in about 18 equal parts to the cup and carefully tilt the dough a quarter of a turn.

Preheat the oven to 200 ° C. Brush the cake with egg and bake in the oven for about 25 minutes until golden brown and done. Meanwhile, roast the pine nuts in a dry pan, let cool and chop them coarsely. Take the cake out of the oven and sprinkle with the pine nuts.