Spinach brisèe

• 250 g of flour
• 100 g of butter
• 80 g fresh spinach
• salt

INGREDIENTS (for the filling)

• 600 g spinach (fresh)
• 1 mozzarella
• 3 slices of cooked ham
• grated parmesan cheese
• 1 egg
• salt and pepper
• garlic (if you like)
• extra virgin olive oil to taste
• alternatively you can use whatever you like best! scamorza, speck, pancetta etc.

• Prepare the shortcrust pastry by putting all the ingredients in the mixer and blending everything. Finish by kneading by hand and forming a flattened loaf. Wrap it in cling film and put it in the fridge for an hour (you can prepare it the day before). You can also cook the spinach and blend it and then mix it with the other ingredients (the colour will be more uniform).
• Sauté the fresh spinach, after washing it, in a pan with oil and garlic. Cover and let it flavor. Add salt and let it cool. Chop it. Put it in a bowl with the grated parmesan, salt, pepper and egg, mixing well.
• Roll out a portion of the shortcrust pastry in a micro-perforated mold (it will not be necessary to butter etc.) or butter and flour the mold you have available (you can also line it with baking paper). With the other portion prepare strips (diamonds) of different sizes if you like the effect you see in mine.
• Pour half of the mixture into the shortcrust pastry shell.
• Squeeze the mozzarella and slice it. Distribute the slices over the spinach mixture and the prosciutto slices.
• Cover with the remaining spinach mixture.
• Decorate your savory pie with the prepared diamonds by crossing them and lifting them alternately.
• Bake for 30 minutes at 170° (adjust according to the power of your oven):
• Remove from the oven, let cool and slice.