Sfogliatine with Casolet and speck
Fast and full of flavor, ideal to accompany meat and cheese dishes
Brown the boiled spinach in a pan with a clove of garlic and a little bit of oil for a few minutes.
Season it with salt and pepper and leave to cool.
At this point, add the grated grana and the ricotta and mix well.
Roll out the pastry and cut it with a round pastry cutter.
Place a bit of filling in the center of the circles, add a cube of Casolet wrapped in a slice of speck.
Close the pastry, arrange the sfogliatine on a baking tray and brush with a beaten egg.
Bake it in a preheated oven at 180°-200° for about 15 minutes.