Spinach & ricotta pie

Ingredients

8

Steps

8

Serves

4

Cook Time

50-55 Min

Ingredients

  • 225g/8oz spinach
  • 25g/1oz pine nuts
  • 100g/4oz ricotta cheese
  • 2 large eggs, beaten
  • 50g/2oz ground almonds
  • 40g/11/2oz Parmesan cheese, freshly grated
  • 250g/9oz ready-prepared puff pastry
  • 1 small egg, beaten, to glaze
  • 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.
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