Spinach & ricotta pie
Ingredients
8
Steps
8
Serves
4
Cook Time
50-55 Min
Ingredients
Preheat the oven to 220°C/425°F/Gas mark 7.
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.
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.
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.
Roll out the puff pastry into two squares, each about 20cm/8in wide. Trim the edges, reserving the pastry trimmings.
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.
Using a round-bladed knife, press the pastry edges together by tapping along the sealed edge. Use the pastry trimmings to decorate the pie.
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.