Ricotta and spinach pie. Ready in under an hour you can make it ahead and cook it when you need it. Today I would like to share with you my Spinach and Ricotta Pie recipe. We love this spinach and ricotta pie with spring vegetables, and especially so because it's easy and requires no crust!
Spinach Ricotta Pie makes a yummy light dinner or amazing appetizer. I thought I would share this Spinach Ricotta Rustic Pie just before Easter as a lot of us will be serving a meatless Good Friday meal. In Italy when you talk Torta Rustica/Rustic Pie people usually have a Spinach Ricotta Pie in.
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Ready in under an hour you can make it ahead and cook it when you need it. Today I would like to share with you my Spinach and Ricotta Pie recipe. We love this spinach and ricotta pie with spring vegetables, and especially so because it's easy and requires no crust!
Alright, don’t linger, let’s task this ricotta and spinach pie menu with 6 components which are definitely easy to obtain, and we have to process them at the very least through 4 measures. You should expend a while on this, so the resulting food could be perfect.
Composition Ricotta and spinach pie:
- You need Roll of pastry.
- Require 250 g or so of fresh spinach.
- Give 600 g of ricotta.
- Prepare Sprinkle of Parmesan.
- Prepare 2 for eggs, 1 to glaze.
- Prepare to taste Salt and pepper.
DIRECTIONS Combine ricotta, mozzarella and Parmesan cheese in large bowl. Spoon spinach mixture into pie crust. Our ricotta spinach pie bake was one of the recipes that came to mind. This dish is perfect for Sunday brunch, especially one where you're feeding Here's how we make the filling.
Ricotta and spinach pie steps:
- Bring pot of water to boil. Wash spinach. When it's boiling, add to pot and cook for 2 mins. Drain. Using back of a spoon, squeeze out all the water. Leave to cool.
- Turn on the oven to 180. Put spinach onto a plate or chopping board, chop it up. Put ricotta in a bowl. Add spinach and mix. Add egg and mix.
- Add Parmesan and mix again.
- Roll out pastry into a round oven tray, turn down the edges and glaze with egg. Prick with a fork and blind bake for 3-4 mins. Add ricotta mix, spread it evenly and cook for about 25-30 mins..
Sautéed onions and garlic (always a good combo) are added to a generous amount of ricotta and pecorino romano cheese. This spinach quiche is the perfect breakfast to enjoy on a Sunday morning. Spoon spinach and ricotta filling into the pie and level out with a spoon and decorate if needed. Serve warm or at room temperature with a garden salad. SPINACH & MUSHROOM POLENTA PIE Print the recipe here!
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