Mushroom Ricotta Pie

Ingredients

• 450 g puff pastry (frozen)
• 40 g liquid butter
• 400 g chanterelles
• 2 onions
• 1 Garlic clove
• 4 tbsp olive oil
• 400 g spinach
• 80 g grated pecorino
• 2 stale rolls
• 2 tbsp chopped parsley
• 400 g fresh ricotta
• 4 eggs
• Salt
• pepper (ground)
• 1 egg yolk

Instructions

1. 1.

   Let the puff pastry thaw while lying side by side.

2. 2.

   Clean and, if needed, cut chanterelles into small pieces. Peel onions and garlic and dice finely. Heat 2 tbsp olive oil and sauté onions and garlic until translucent; add chanterelles and cook briefly. Let cool.

3. 3.

   Wash spinach, drain, then heat remaining oil, add spinach, sauté until wilted, remove from heat and cool.

4. 4.

   Dice stale rolls into small cubes.

5. 5.

   Spread liquid butter on all but two pastry sheets on one side; stack the buttered sheets together, then place the dry sheets on top.

6. 6.

   Roll one pastry stack on a floured surface slightly larger than the pan. Line the greased springform with pastry so it overhangs slightly.

7. 7.

   Mix chanterelles, spinach, Pecorino, roll cubes, parsley, ricotta and eggs; season with salt and pepper. Spread mixture into the pan.

8. 8.

   Roll second pastry stack to match the pan size. Place overlapping pastry on top of filling, brush with beaten egg yolk, and set second sheet as lid. Brush its underside with egg yolk too.

9. 9.

   Bake the mushroom pie in a preheated oven at 180°C (bottom heating) for about 45–50 minutes until golden brown. Remove, lift from pan, and serve immediately.