Spinach And Ricotta Pie

 

 

Spinach And Ricotta Pie
Write a review
Print
Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
For Pastry
  1. 10-15 g quick dried yeast
  2. 1/2 cup lukewarm water
  3. 2 cups plain flour
  4. 1 tsp sugar
  5. 1/4 tsp salt
  6. 1 egg
  7. 2 tbsp sunflower oil
For Filling
  1. 300 g spinach
  2. 250 g ricotta cheese
  3. 2 eggs, beaten
  4. 50 g ground almonds
  5. 40 g grated parmesan cheese
  6. 1 tbsp pumpkin seeds
  7. salt and pepper to taste
  8. butter to brush
Instructions
  1. Stir the yeast in 1/2 cup water. Set aside for a few minutes.
  2. Add 1 cup of flour in a mixing bowl.
  3. Stir in sugar, salt, egg and the yeast. Gradually add the remaining flour and knead a non-sticky dough.
  4. Add the oil and knead until fully incorporated.
  5. Cover the bowl with a kitchen towel and leave in warm for ~1 hour to let the dough to rise.
  6. Preheat the oven to 180C.
  7. Rinse the spinach, place in a large saucepan and cook for 5 minutes until it has wilted. Drain and let to cool.
  8. Combine ricotta, spinach and eggs.
  9. Add the ground almonds and parmesan cheese and mix well.
  10. Stir in the pumpkin seeds. Season with salt and pepper to taste.
  11. Divide the dough into 2 parts (one slightly bigger than another). Roll the bigger part (3-5 mm thick), place the filling and spread evenly.
  12. Cover with the other dough sheet. Seal the edges.
  13. Place the pie on a baking sheet and bake for 25 minutes or until golden brown.
  14. Spread the butter over the pie. Cover with a foil and the kitchen towel and leave for ~5 minutes for the pastry to absorb butter and soften.
for recipes http://for.recipes/