Spinach pie

Preparing the “dough”

Heat oil over medium heat (1/2 tablespoon).

While it heats, finely chop the onion (1/3 piece) and add it to the pan. Sauté for 3-4 minutes until translucent.

Then add spinach (150 g) and cook until all the moisture evaporates. Once the spinach is ready, remove the pan from the heat and let it cool.

Place the cooled mixture of spinach and onion in a blender or food processor. Add salt and pepper to taste, then blend thoroughly.

Transfer the resulting mixture to a separate container and add eggs (3 pieces). Mix with a fork, without beating.

Heat a little oil (1/2 tablespoon) in a pan over medium heat and add about 1/6 of the spinach mixture (just less than half a cup).

Cook for about 2 minutes on one side, then flip and fry for another minute.

Repeat this process until all the spinach-egg mixture is used.

Preparing the “cream”

In a separate container, use a mixer to whip cream cheese (50 g) and ricotta (300 g). Add salt and pepper to taste and mix well.

Assembling the cake

On a plate, layer the spinach omelets, spreading cream from ricotta between each layer.

Once all the layers are stacked, place the cake in the refrigerator for 2 hours.