Ingredients for 4 people

1 roll of puff pastry, 12 slices of ‘Romano Mainelli’ pancetta coppata, 500 gr of spinach, 1 Scamorza cheese, 10 walnuts. 1 egg, salt and pepper.

Preparation

Steam the spinach, rinse them well to remove as much water as possible, then chop them finely. Grate the Scamorza cheese with a coarse grater, open the walnuts and chop them in bi pieces. Mix the spinach, Scamorza and walnuts in a bowl, add salt and pepper as needed and stir with a whole egg. Open the puff pastry roll and make a 6-slice pancetta layer; put half of the spinach mix on top of the pancetta. Lay a second pancetta layer and complete with the remaining mix. Roll the pastry but not too tight, and complete the roll. Spread the top with egg yolk. Bake for 25 minutes at 220°C making sure the over fan is on. Remove from the oven, let cool off and serve in slices.