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Ingredients
- 80 g Parmesan, in Stücken
- 500 g Wasser
- 9 Eier, davon 1 verquirlt
- 250 g Blattspinat, frisch (siehe Tipp)
- 250 g Babyspinat, frisch
- 50 g Toastbrot, ohne Rinde, in Stücken
- 90 g Milch
- Butter zum Einfetten
- 275 g Blätterteig, aus der Kühltheke
- 150 g Ricotta
- 1 TL Salz und etwas mehr zum Würzen
- ¼ TL Pfeffer und etwas mehr zum Würzen
- 3 Prisen Muskat
- Nutrition
- per 1 Stück
- Calories
- 2392 kJ / 572 kcal
- Protein
- 25 g
- Carbohydrates
- 36 g
- Fat
- 37 g
- Saturated fat
- 13 g
- Fiber
- 3.1 g
- Sodium
- 862 mg
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