Spinach & ricotta pie
Ingredients
8
Steps
8
Serves
4
Cook Time
50-55 Min
Ingredients
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Preheat the oven to 220°C/425°F/Gas mark 7.
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Rinse the spinach, put in a large pan and cook with just the water clinging to the leaves for 4–5 minutes until wilted. Transfer to a colander and drain thoroughly. When the spinach is cool enough to handle, gently squeeze out the excess liquid.
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Put the pine nuts on a baking tray, and lightly toast under a medium grill for 2–3 minutes until golden brown – be careful not to scorch them.
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Put the ricotta, spinach and eggs in a bowl, and mix together. Add the pine nuts, beat well, then stir in the ground almonds and Parmesan.
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Roll out the puff pastry into two squares, each about 20cm/8in wide. Trim the edges, reserving the pastry trimmings.
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Put one of the pastry squares on a baking tray. Spoon over the spinach mixture to within 1cm/1⁄2in of the edge of the pastry. Brush the edges with beaten egg, and put the second square over the top.
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Using a round-bladed knife, press the pastry edges together by tapping along the sealed edge. Use the pastry trimmings to decorate the pie.
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Bake in the oven for 10 minutes. Reduce the oven temperature to 190°C/375°F/Gas mark 5, and bake for a further 25–30 minutes. Serve hot.