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2 people
50 minutes
Easy
Bake
Ingredients
2 Regal Springs cichlid fillets
300g wheat flour
4 eggs
150g butter
400g leaf spinach
250g ricotta
1 onion
2 cloves of garlic
60g grated hard cheese
50ml cream
Salt
Black pepper, ground
Nutmeg
Preparation
- Cut the tilapia fillets into cubes.
- Place the flour on a work surface. Knead quickly with 2 eggs, a pinch of salt and the butter. Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes.
- Wash the spinach, boil it, rinse it in ice cold water, squeeze it out and cut it into small pieces. Peel the onion and garlic, chop finely and sauté. In a bowl, mix the spinach, ricotta and cream with the sautéed onion and garlic.
- Add the diced fish, the grated cheese, the remaining eggs and mix everything well. Season everything with salt, pepper and grated nutmeg.
- Preheat the oven to 200C. Take the dough out of the fridge and roll it out thinly on a lightly floured work surface and spread it out in a baking pan so that the edge is also lined.
- Spread the spinach-ricotta mixture over the dough and bake in the oven at 200C for about 30 minutes on the lowest rack.
