Ciao Chow Linda

Girasole Rustico (Sunflower Tart)

Ingredients

• 2 round sheets of your favorite homemade pastry recipe or purchased (I used Trader Joe’s brand)

• 1 cup ricotta

• 1/2 cup grated parmesan cheese

• 2 T. olive oil

• 1 box of frozen chopped spinach, thawed

• 2 scallions, sliced

• 2 anchovy fillets

• salt, pepper to taste

• dash of hot pepper flakes

Instructions

1. Sauté the scallions in the olive oil with the anchovy fillets, until the scallions are soft and the anchovies are almost “melted.” Add the spinach, salt, pepper and hot pepper flakes. Set aside to cool.

2. When cool, add the spinach mixture to the ricotta and parmesan cheese and blend well in a bowl.

3. Lay one layer of pastry on a round cooking sheet (I used a pizza stone). You may want to grease the cookie sheet just for extra insurance so it doesn’t stick, or you can place the pastry on a piece of baking parchment paper.

4. Spread the cooled spinach mixture over the pastry.

5. Lay the second sheet of pastry over the spinach mixture and press gently all around, but more firmly at the edges. Seal by pressing fork tines around the perimeter.

6. Place a small bowl in the center of the pastry, and cut all around the edges, stopping at the bowl.

7. Pick up each cut piece and twist gently.

8. Sprinkle some sesame seeds over the middle of the pastry and bake in a 350 degree oven for 30 to 45 minutes or until the pastry is cooked.