Spinach is one of the most nutritious vegetables: just 100 g (3.5 oz) provide you with all of the folic acid that you need for the day. This leaf green also gives you vitamin A, which prevents old-age degeneration of the retina, and minerals such as iron, potassium, and magnesium.
- 450 g (1 lb) of spinach.
- 1 tablespoon of Nutrioli® oil.
- 15 g (0.5 oz) of butter.
- 1 small onion, finely chopped.
- 175 g (6 oz) of ricotta cheese.
- 115 g (4 oz) of feta cheese cut into cubes.
- 75 g (2.5 oz) of grated gruyère cheese.
- 1 teaspoon of chopped parsley.
- 5 g (approx. 2 tablespoons) of fresh marjoram.
- Salt and freshly ground pepper.
- 5 large sheets of phyllo dough.
- 40 to 50 g (1.4 to 1.8 oz) of melted butter.
- Preheat the oven to 190°C (374°F); cook the spinach in a pan on medium heat for 3 to 4 minutes until the leaves have wilted. Stir from time to time and drain the spinach of excess liquid.
- Heat the Nutrioli® oil and butter in a pan and fry the onion for 3 to 4 minutes. Remove from heat and add half of the spinach, mixing well to break it down.
- Add the ricotta cheese and mix until well incorporated. Add the rest of the spinach, shredding with the help of a spoon. Mix in the feta cheese, gruyère cheese, parsley, marjoram, and salt and pepper to taste.
- Stretch out a sheet of phyllo dough to 30 cm (12 inches) in length. If using small sheets, place one over another, overlapping by about 2.5 cm (1 inch) at each edge to create this larger one. Glaze with the melted butter and cover with a second layer of dough. Cover the new layer with butter and continue until you have a total of 5 layers.
- Spread the filling on top of the dough, leaving an empty space of 2.5 cm (1 inch) along the edges; fold the sides inward and roll up.
- With the folded edges underneath it, place the roll on aluminum foil and glaze with the rest of the butter. Cook in the oven for 30 minutes or until golden.