Spinach Pie with Ricotta and Egg
Spinach pie with ricotta and egg is a recipe featuring fresh ingredients from the pie category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g puff pastry (frozen)
- 2 shallots
- 2 Garlic cloves
- 600 g fresh spinach leaves
- 0.5 bunch Parsley
- 0.5 bunch Basil
- 400 g ricotta
- 120 g freshly grated Parmesan
- 3 tbsp toasted pine nuts
- Salt
- Pepper (freshly ground)
- Nutmeg (freshly grated)
- 6 Eggs
- 1 egg yolk
Instructions
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1.
Let the puff pastry thaw.
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2.
Peel and finely chop the shallots and garlic.
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3.
Wash, dry, and blanch the spinach and herbs in boiling salted water; drain, shock in cold water, squeeze out excess moisture, and chop.
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4.
Mix ricotta with the spinach, herbs, half of the Parmesan, pine nuts, and shallots; season with salt, pepper, and nutmeg.
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5.
Oil a springform pan lightly.
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6.
Cut the pastry in half and roll each piece slightly larger than the pan on a floured surface. Line the pan with one pastry half, shaping a rim.
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7.
Fill with the ricotta-spinach mixture and use a spoon to create six indentations. Beat the eggs one at a time and pour them into the indentations. Sprinkle the remaining Parmesan over everything. Place the second pastry half on top, press the edges together, trim excess dough, cut into strips, brush the surface with egg yolk, lay the strips on top, and brush again.
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8.
Bake in a preheated oven for about 50–60 minutes. Remove from the oven, let cool briefly, carefully lift out of the pan, and serve warm or cold in slices.
