Ricotta Spinach Christmas Tree - Mary'sKitchenMtl

Описание: Hello my friends, welcome to my new video!
In this video, I will show how to make a delicious
Ricotta Spinach Christmas Tree.
These are the ingredients you will need:
(Filling)
•312g organic baby spinach, cooked, drained, chopped
*weight once cooked = (167g) or 1 packed cup
•3 tbsp. (34ml) water (to cook spinach)
•approximately 2 c. (475g) ricotta cheese
•1 c. (100g) grated Parmesan cheese
•1 c. (100g) grated Pecorino cheese
•1 large egg
•1 tsp. (5g) salt
•1/4 tsp. (pinch) black pepper
(Dough)
•2 c. (295g) all-purpose flour + more if needed
•3/4 c. (180) warm white wine
•1/3 c. (72ml) extra virgin olive oil
•1 tsp. (5g) salt
•1/3 c. (35g) plain breadcrumbs (for base)
(Egg wash)
•1 large egg yolk
•1 tbsp. (15ml) milk
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Procedure:
1. Prepare the Filling~
We’ll begin by preparing the filling.
In a large saucepan, add 3 tbsp. (34ml) of water along with the baby spinach. Cook over medium heat for 5 minutes, stirring until the leaves become wilted.
Allow the spinach to cool then use a cheesecloth to drain out the water. Place the drained spinach in a bowl and spread out the leaves.
Next, chop the spinach on a wooden board and set it aside.
In a medium bowl, combine the ricotta cheese, grated cheeses, chopped spinach, egg, salt, and pepper. Mix thoroughly with a fork until well combined. Refrigerate while making the dough.

2. Make the Dough~
In a large bowl, combine the flour and the salt. Mix with a wooden spoon. Add the warm white wine and olive oil. Continue mixing with the spoon then with your hand. Sprinkle in a little more flour. Use your hand to knead the dough until it is silky, smooth and no longer sticky.

3. Divide the Dough~
Remove a small piece of dough for the tree’s star and trunk. Weigh the remaining dough or divide it by eye into two equal portions.

4. Shape the Bottom Layer~
Begin by shaping the bottom layer of Christmas tree. Roll out one portion of dough on a large sheet of parchment paper into a large triangle, approximately 17 inches (43 cm) long and 12 inches (30 cm) wide at the base. Transfer the triangle, still on the parchment, to a large baking tray (20.5x14.5 inches or 52x37 cm). Set aside.

5. Shape the Top Layer~
On a new piece of parchment paper, roll out the top layer into a triangle of the same size. Set aside.

6. Assemble the Tree~
Take the bottom layer and spread the breadcrumbs evenly over the dough. The breadcrumbs will absorb the moisture from the ricotta filling and will prevent the dough from becoming soggy. Spread the ricotta mixture evenly on top, keeping a small border around the edges.

7. Seal the Dough Layers~
Brush water along the edges. This will help seal the two layers. Flip the top triangle over the filling, using the parchment to help. Carefully peel off the parchment paper and adjust the edges, then press them together. Seal the edges with a fork, except for the bottom area where the trunk will go.

8. Make the Star and Trunk~
Divide the small piece of dough set aside earlier. Cut half into a star, using a star cookie cutter. Place the star at the top of the tree. Shape the other half into a small rectangle for the trunk. Place it at the base of the tree, between the two layers of dough, then seal with a fork.

9. Cut the Branches~
Starting at the top, use a sharp knife to cut 12 strips on each side of the tree. Twist each branch towards you once. Using the tip of your knife, insert some of the ricotta mixture into the twisted parts of the branches, then arrange the tips of the branches upwards.

10. Apply the Egg Wash~
In a small bowl, mix the egg yolk with the milk. Using a pastry brush, brush the entire tree with the egg wash. Use the last of the egg wash to brush the ricotta inside the twisted branches.

11. Bake the Tree~
Bake the tree in a preheated 380 degrees°F (193°C) oven. Bake for 40-45 minutes, until golden.

12. Cool and Serve~
Allow the tree to cool completely before serving.

I guarantee that this entrée makes a nice presentation on your holiday table and will be enjoyed by your guests!
I hope you like this recipe! I would love to hear your comments about this recipe! Thanks for watching and please subscribe to my Youtube channel for more recipes! I appreciate your support! Thank you! I’ll see you in my next video!
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Music: Canon and Variation by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
Artist: http://www.twinmusicom.org/
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