- 1 onion, finely chopped
- 3-4 Tbsp fresh anise, finely chopped
- 1/2 cup olive oil
- 450gr spinach leaves, frozen
- 450gr ricotta cheese
- 250gr parmesan cheese, grated
- 1 egg white
- freshly ground pepper
- 8-10 tortillas
- 200gr heavy cream
Heat olive oil and saute onion and anise.
Add spinach and cook until thawed.
Remove the pan from the heat and add ricotta,150gr parmesan, pepper and egg white. Stir until combined.
Divide the spinach filling into 8 equal parts.
Fill each tortilla with spinach filling and roll up.
Assemble tortillas on olive oiled pyrex dish.
Drizzle with heavy cream and the rest of the parmesan.
Bake in a preheated oven at 180C for approximately 30 minutes.