Ricotta Spinach Flatbread

For the ricotta spinach flatbread, first prepare the dough: Put all the ingredients in a mixing bowl with about 230 ml of water and knead into a smooth dough. Butter a bowl, put the dough in it and let it rest covered for 30 minutes.

For the filling, peel and finely chop the onion and garlic. Heat butter in a pan and saute onions until golden. Sauté garlic briefly. Add spinach leaves and let them collapse. Remove from heat.

Mix ricotta with egg until smooth and stir into spinach mixture. Season heartily with herb salt and pepper.

Knead the dough again and form into two rolls of different lengths on a floured work surface.

Cut smaller pieces from the shorter roll and larger pieces from the long roll. Roll out the pieces into patties on the floured work surface.

Brush the large patties with butter, top with spinach-ricotta mixture, and sprinkle with Parmesan cheese – leaving a generous border. Place the smaller patties on top. Brush the edges of the large patties with water, fold up and press down slightly.

Brush the ricotta-spinach flatbread with a little melted butter and bake in a preheated oven at 200 °C for about 25 minutes until crispy.

Preparation Tip:

Sprinkle the ricotta and spinach flatbread with sesame seeds before baking.

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