Ingredients:
2 discs of puff pastry
500 g of escarole
40gr of raisins
40g of pine nuts
60 g of olives (pitted
50 g of ParmesanHalf scamorza2 cloves of garlicExtra virgin olive oil

SalePreparation:
Wash the escarole and cut it into strips. Brown two cloves of garlic in a pan and add the endive, cook for 15 minutes.Remove the garlic and add the raisins, olives and pine nuts.Line a mold with the first disc of puff pastry. Then stuffed with endive, scamorza and grated cheese. Cover with the second disc of puff pastry and make holes.Bake at 180° for 35 minutes.