Sfogliatine with Casolet and speck

Fast and full of flavor, ideal to accompany meat and cheese dishes

 Process:

  Stuffing:
Brown the boiled spinach in a pan with a clove of garlic and a little bit of oil for a few minutes.
Season it with salt and pepper and leave to cool.
At this point, add the grated grana and the ricotta and mix well.

  Sfogliatine:
Roll out the pastry and cut it with a round pastry cutter.
Place a bit of filling in the center of the circles, add a cube of Casolet wrapped in a slice of speck.

  Finishing touch:
Close the pastry, arrange the sfogliatine on a baking tray and brush with a beaten egg.
Bake it in a preheated oven at 180°-200° for about 15 minutes.