Vegetable Pasty

Ingredients

• 500 g flour
• 250 ml Water
• 1 pinch salt
• 4 tbsp olive oil
• 500 g spinach
• 0.5 bunch Parsley
• 0.5 bunch Basil
• 0.5 bunch borage
• 1 tbsp thyme leaves
• 2 shallots
• 500 g Ricotta
• 100 ml heavy cream
• 100 g Parmesan (freshly grated)
• Salt
• black pepper (ground)
• 6 Eggs

Instructions

1. 1.

   Knead flour with salt, 2 tbsp oil and about 250 ml water into a smooth dough, then divide into 10 equal pieces, shape into balls and cover with a damp cloth to rest.

2. 2.

   Peel and finely chop the shallots.

3. 3.

   Wash, rinse, dry and finely chop the spinach and herbs.

4. 4.

   Stir ricotta with cream, fold in spinach, herbs and shallots, mix in about three‑quarters of the parmesan, and season with salt and pepper.

5. 5.

   Brush a springform pan with oil.

6. 6.

   First roll one dough ball thin on a floured surface and line the pan, shaping a rim; then roll four more balls, place them in the pan, brushing each with oil. Add some ricotta–spinach mixture and press six indentations with a spoon. Crack eggs into the indentations, gently fill with remaining spinach mixture and sprinkle with the rest of the cheese.

7. 7.

   Roll the remaining dough balls thin and layer them over the filling, brushing each layer with oil and decorating with strips of dough scraps.

8. 8.

   Prick the vegetable pasty several times with a fork and bake in a preheated oven at 200°C for about 1 hour; serve warm or cold.