Salty spinach pie with ricotta
What does it include?
Ingredients
- 1 sheet of shortcrust pastry
- 300 g fresh spinach
- 250 g of turf
- 2 eggs
- 1 clove of garlic
- Olive oil, salt and pepper
How to prepare it step by step?
Preparation
- Preheat the oven to 180°C.
- Wash the spinach and drain excess water. In a frying pan, heat a splash of olive oil and sauté the chopped garlic until fragrant. Add the spinach and cook until reduced and wilted. Let cool slightly.
- In a bowl, mix the cooked spinach with the ricotta and eggs. Season and stir until you obtain a homogeneous filling.
- Line a cake pan with the shortcrust pastry, pressing well on the bottom and edges. Prick the base with a fork to prevent it from puffing up during baking.
- Pour the filling over the dough and distribute it evenly.
- Bake for 35-40 minutes, or until the top is lightly golden and the filling has set.
- Remove from the oven and let it rest for 5 minutes before cutting, so that it keeps its shape better.
- Serve hot or warm, accompanied by fresh salad if desired.
Full description
Indulge in this savory pie featuring a golden, flaky shortcrust pastry base enveloping a creamy blend of wilted spinach and rich ricotta. The spinach, cooked until tender, melds with the smooth ricotta and eggs, creating a soft, harmonious filling. Each bite offers a symphony of flavors and textures, enhanced by the subtle aroma of garlic. Perfectly baked to a light golden hue, this pie is ideal as a main dish, snack, or appetizer. Serve hot or warm, complemented by a crisp salad for a delightful contrast.
