To prepare the strudel with ricotta and spinach, place a pan with butter, garlic, and the washed spinach 1 over the heat. Add salt, cover with a lid, and cook over medium-low heat for about 4-5 minutes. Remove the garlic 2 , place the spinach in a colander to drain the liquids, if necessary, press them a bit with a spoon, then let them cool 3 .

Once the spinach has lost its water, chop it with a knife 4 . Transfer it to a bowl, add the Grana Padano PDO 5 and the egg 6 .

Also incorporate the ricotta 7 , pine nuts 8 , salt, pepper, and grated nutmeg 9 .

Mix to combine 10 . Roll out the pastry on a sheet of baking paper, spread the filling only on one half 11 giving it a rectangular shape and leaving about 1 ¼ inch from the bottom and side edges, fold the bottom edge 12 .

Fold the side edges as well 13 14 . Using the baking paper, flip the strudel 15 .

So that the filling is completely wrapped in the pastry, with the seam on the bottom 16 . In a small bowl, mix an egg yolk with 1 ⅕ tbsp of milk 17 and mix 18 .

Brush the surface of the strudel with the milk and yolk mixture 19 . Make cuts on the surface of the strudel 20 and transfer the strudel to a baking sheet 21 . Bake in a preheated convection oven at 375°F for about 25 minutes, or until uniformly golden.

Remove from the oven 22 , let cool 23 and then slice your strudel with ricotta and spinach 24 .