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Recipe by
A delicious rustic pie with ricotta and escarole, perfect as an appetizer or a one-dish meal.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Drain the ricotta and combine it with the escarole and capers.
Step 2 of 4: Mix until obtaining a homogeneous mixture.
Step 3 of 4: Take a baking pan, roll out the puff pastry, and fill it with the prepared filling.
Step 4 of 4: Bake in a convection oven at 170 degrees for 13–16 minutes, or in an air fryer at 180 degrees for 12–13 minutes.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving119 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 677 kJ162 kcal | 570 kJ136 kcal |
| Fat | 11.15 g | 9.39 g |
| of which saturated fatty acids | 6.32 g | 5.32 g |
| Carbohydrates | 9.37 g | 7.89 g |
| of which sugars | 2.4 g | 2.02 g |
| Fibre | 0.59 g | 0.5 g |
| Protein | 6.65 g | 5.6 g |
| Salt | 0.27 g | 0.23 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
