Spinach Ricotta Pie
User Reviews
4.0
6 reviews
Good
Spinach Ricotta Pie
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 2 sheets puff pastry thawed out or fresh
- 500 grams fresh ricotta 2US cups
- 120 grams baby spinach 4oz. Chopped
- 2 eggs
- Pecorino cheese
- salt & pepper
- nutmeg
- Oil spray Or baking paper to line the baking dish
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Instructions
- Preheat your oven to 180 degrees (350 F).
- Put the ricotta into the bowl and begin to break it down using a fork.
- Add chopped baby spinach and a generous handful of grated pecorino cheese.
- Mix together well and add a sprinkle of salt and pepper and a touch of nutmeg.
- Add an egg and mix together once again.
- Once the ingredients are mixed and the filling looks much creamier, it is ready.
- Line a baking dish with one sheet of puff pastry and prick the bottom of it using a fork so it helps it to cook through.
- Fill it using the ricotta mixture and even it out as much as you can using a spatula.
- Cover the pie with another sheet of puff pastry, angling it so that the edges cover any gaps.
- Create a crust by gently folding down the edges and joining the two layers together.
- Press down around the edges using the teeth of a fork.
- Beat an egg lightly in a small cup and add a drop of water.
- Brush the egg mix over the top of the pie using a pastry brush.
- Cook in the oven at 180 degrees celcius (350 F)for 40 minutes or until golden.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Genuine Reviews
User Reviews
Overall Rating
4.0
6 reviews
Good
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