10-YEAR MILESTONE: HAPPY BDAY AROMA DI CANNELLA!

And it’s 10 years around the Sun. Officially, yesterday.

Who knew, back in 2014, during that afternoon in Sweden, when I was drafting the first post of this blog that, 10 years forward in the future, I’d still be here, physically in another country, writing these food pages.

What can I say?

It has been quite a ride and I’m happy that, throughout the years, I could always find here a shelter for my long-lasting passion for cooking, and especially baking. Looking back, I can see how much has changed: From meticulous, step-by-step recipe posting to more relax writing and more attention to visuals. From being a fully Italian-written foodblog to a English-written one. From being located in Sweden as an Italian exchange master students to being a “Dutchie” resident (and for several years now, almost 10 there too…).

All linked together by a passion that I think will never fade away.

And as usual, the blog anniversary is the occasion for some good baking time, and this time a savory one, like I did back in 2017: no fish this time, but a nice (and very Italian) ricotta-spinach savory pie. Enjoy!

RICOTTA-SPINACH SAVORY PIE

Ingredients

1 roll of puff pastry (pasta sfoglia for the Italian friends, or bladerdeeg for the Dutchies)
250 gr ricotta
100 gr Parmesan cheese (grated)
250 gr spinach (if frozen; 500 gr if fresh)
2 eggs
salt and pepper to taste

Prepare the filling

In a pan, cook the spinach until it is nice and soft (and defrosted, if you use the frozen ones). Once ready, squeeze the water out of the spinach to avoid a too soggy filling later.
Then, in a bowl, mix the spinach with the ricotta, Parmesan cheese, 1 egg, salt and pepper.

Prepare the pie

Roll out the puff pastry roll in a baking dish. Pour the filling in and roll the side of the cake towards the centre to create a nice crust. Brush with the remaining egg the crust so that, during baking, it will turn into a nice golden color.