Spinach and puff pastry wreath: the delicious recipe to make during the holidays!

INGREDIENTS
Olive oil
520g of spinach (frozen)
1 clove of garlic
Salt
260g (1 cup) of ricotta
60g (3/4 cup) of parmesan
Pepper
2 rolls of puff pastry
Egg for egg wash
Sesame seeds

For decoration:
Cherry tomatoes
Rosemary

METHOD
1. In a pan add the olive oil, frozen spinach, and garlic and cook for a few minutes (until water evaporates). Season with salt and mix. Remove from the heat and transfer to the bowl.
2. In a bowl with spinach add ricotta, parmesan, salt, and pepper and mix with a spatula to combine. Transfer the mixture to the piping bag.
3. Unroll the two rolls of puff pastry to the working surface and seal with the fork in the middle.
4. Cut the dough into 3 large strips. Starting from the middle, braid the strips. Close the edges well.
5. Transfer to the baking tray covered with parchment paper and brush with egg. Sprinkle with sesame seeds and transfer to the oven. Bake at 190°C/374°F for 30 minutes.
6. Serve on a serving plate and decorate with cherry tomatoes and fresh rosemary.
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