Puff Pastry Focaccia Potatoes Sausage Spinach Ricotta

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

black olives

🥗Healthier: green olives

💰Cheaper: canned black olives

Canned black olives are often more affordable.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: rosemary seasoning

Dried rosemary is a cost-effective substitute.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is less expensive and has a similar flavor.

Slice potatoes using a mandoline to 2-3 mm thickness or use a knife.

Heat olive oil in a frying pan and add the sliced potatoes, covering them in oil.

Cover the pan with a lid and cook on medium heat for 5 minutes, turning occasionally.

Slice a red onion finely and set aside.

In a separate frying pan, heat olive oil and add the sliced red onion and sausages, cutting the sausages with scissors.

Cook the onions and sausages until they are browned and cooked through.

Chop fresh rosemary finely and set aside.

Slice mozzarella thinly and set aside.

Defrost and squeeze excess water from 4 bowls of spinach, then mix with 250g of ricotta until uniform in color.

Add the chopped rosemary to the cooked potatoes and mix.

Prepare a baking sheet with baking paper and brush it with olive oil.

Unroll the puff pastry onto the baking paper, ensuring it is out of the fridge before use.

Layer the cooked potatoes in the center of the pastry, followed by the sausages and onions.

Add the ricotta and spinach mixture, then top with mozzarella.

Press down on the layers to compact them and leave a gap at the edges of the pastry.

Fold the edges of the pastry over the filling to enclose it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens