Spinach Strudel

Preparation:

Preparation: Clean and wash the spinach, put them in a saucepan, add salt and cook for about 5 minutes. Immediately pass them under cold water, squeeze them (keep the liquid), chop them, put them in the bowl, add ricotta, cheese, nutmeg and mix with a wooden spoon. Prepare the dough by placing 200 g of flour in a fountain with a pinch of salt and the eggs in the center and mix everything. With a rolling pin, roll out the dough into a thin oval-shaped sheet. Arrange the filling and wrap the dough forming a roll. Seal the two ends. Put the oval saucepan with salted water on the fire, bring to the boil, put the strudel in, cover and cook over moderate heat for about 20 minutes. Meanwhile, brown the butter in a pan with sage and garlic. Drain and let the strudel rest for 3 minutes, then slide it onto the heated serving plate. Cut into slices, sprinkle with cheese, sprinkle with hot butter and serve immediately.