Torta Salata Girasole - Spinach and Ricotta Sunflower Cake

To cook recipe Italian cuisine spinach and ricotta sunflower cake, mix flour with salt, beat eggs into it and knead a smooth dough. Wrap the dough in cling film and place in the refrigerator for 15-20 minutes.

Wash the spinach and, without drying, put in a saucepan, cover with a lid and put on a slow fire. When the spinach has evaporated, take it out again, let the excess water drain, and then chop with a knife, almost into a mushy state. Add the Ricotta, grated Parmesan, egg, salt and pepper to the spinach. Mix everything well until smooth.

Divide the rested dough into two equal pieces and roll out thinly about 27-28 cm in size. Cover the baking sheet with parchment, lay out one sheet of dough, put a tablespoon of the filling in the middle. Put the rest of the filling in a circle, making an indent from the edge of 1.5-2 cm. Grease the dough that is left without filling with water and cover all this beauty with a second sheet of dough.

In the middle, put an inverted cup so that the beautiful center of the sunflower remains. Press the edges of the dough well and the dough around the cup. Use a fork to make a beautiful sunflower edging. Now, without removing the cups with a knife, you need to cut the dough into petals. First, cut the circle into four equal parts, you need to cut to the cup. After each segment in half, it turned out 8 petals. Now cut each petal into two more equal ones, and that turns out to be 24 petals. You can already remove the cup, and put the petals on edge. Grease the middle of the sunflower with yolk, sprinkle with poppy seeds and put sunflower cake in a preheated up to 200°C (390°F) oven for 20-25 minutes.