Spinach cake

1. Pour approx. 150 ml of water into the pot. Place the frozen spinach in the Softiera insert, place it in the pot, cover with the Secuquick softline and close the lid.

2. Place the pot on the Navigenio and heat on level 6 up to the soft window, switch to level 2, and cook for approx. 1 minute in the soft area.

3. After cooking is finished, place the pot in an inverted lid and allow it to depressurize by itself. Remove the Softiera insert from the pot and let the spinach cool.

4. Cut a circular piece of baking paper measuring about 30 cm in diameter.

5. Squeeze out some moisture from the spinach, chop finely and mix with Parmesan, ricotta and eggs. Season to taste with salt and pepper.

6. Rinse and dry the pot. Place the pot on the Navigenio and heat on level 6 until the roasting window is reached.

7. Place the parchment paper with the puff pastry in the pot. Pour the spinach-cheese mixture on top. Fold in the extra edges of the dough over the top to form a crust.

8. Place the pot in the inverted lid, place the Navigenio overhead and switch to the large level, then bake for approx. 6 minutes.

9. Let the spinach cake cool down a little after the end of the baking time, loosen the edges with a knife and pull it out of the pot onto a large plate using the baking paper.