Savoury cheesecake

Cook the Mioorto Spinach in a frying pan for a few minutes. Crumble the taralli, mix them with the butter then pour them into a ring of about 10 cm in diameter and press until compact. Combine the ricotta and crescenza cheese in a bowl until the mixture is creamy and compact. Pour over the taralli base and smooth. Decorate with a few spinach leaves, almonds and raisins. Leave to rest in the fridge for a few hours and serve.