Rinse and stem spinach.

Steam and leave to cool. Squeeze between your hands to extract as much

extract as much water as possible. Repeat as necessary. Chop coarsely.

Preheat oven to 190°C.

Beat the ricotta and eggs in a bowl. Add the pressed garlic clove and chopped basil leaves.

basil leaves.

Add the spinach and mix well.

Unroll the puff pastry on your baking sheet and place a bowl in the center.

Spread the filling all around, leaving a good centimetre of margin on the sides.

Fold the sides over the filling.

Remove the bowl and cut the center into a star shape (you should get 8 "triangles"). Fold the

triangles over the filling.

Bake for 25min.