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Spinach & ricotta pie

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Posted By: Joyce
Posted In:  Bakery
Page Views:  854 views
Preparation Time:  20 minutes
Cooking Time:  50 minutes
Course: side dishes
Cusine: greek

Ingredients

8oz spinach
1oz pine nuts or chopped cashews
4oz ricotta cheese
2 large eggs, beaten
2oz ground almonds
11/2oz Parmesan cheese, freshly grated
2-prepared puff pastry sheets
1 egg, beaten, to glaze

Directions

• Preheat the oven to 425°F.
• 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 or cashews 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 8in wide.
Trim the edges, reserving the pastry trimmings.
• Put one of the pastry squares on a pie tin. Spoon over the spinach
mixture to within 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
375°F and bake for a further 25–30 minutes.
Serve hot.
 

 

Serves 4

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