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Spinach and ricotta fluffy pie cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you effortlessly, it could be created by you in simple actions. You may make it for friends or family events, and it could be introduced at different formal functions possibly. I am certain you will see lots of people who just like the Spinach and ricotta fluffy pie dishes that you just make.
This flaky spinach, ricotta and feta pie is similar to the Greek dish, Spanakopita. The filling is creamy, flavorful- with a combination of nutmeg, ricotta. Ready in under an hour you can make it ahead and cook it when you need it.
Alright, don’t linger, let’s practice this spinach and ricotta fluffy pie formula with 9 elements which are undoubtedly easy to acquire, and we have to process them at the very least through 11 methods. You should expend a while on this, so the resulting food could be perfect.
Ingredients of Spinach and ricotta fluffy pie:
- Make ready 1 pack - puff pastry (approx. 250g/.5lb or more)
- Get 400 g - (approx. 1lb) fresh baby spinach
- Need 1 pack - ricotta cheese (.5lb)
- Give 2 for eggs
- Give 2 for onions (white or red)
- Give pinch for a nutmeg (approx. 1/8 of a teaspoon)
- You need 3 spoons of olive oil
- Make ready pinch - salt
- Get pinch - black pepper
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. In a large bowl, whisk together the ricotta cheese, garlic-herb cheese and eggs.
Spinach and ricotta fluffy pie step by step:
- Preheat the oven for 220°C (430F).
- Unwrap the pastry and roll it on a flat surface. If needed, roll it with a rolling pin to match the size of your baking pan. Place the baking paper in your baking pan and cover with the pastry. Pull the edges up a bit - these will form the sides of the pie. Make few holes in the pie with a fork so that the dough is able to breath.
- Put the dough in the oven for approximately 15 minutes or until the pastry is goldenish. In case the dough makes bubbles, pierce it with the fork.
- While the dough is in the oven, prepare the spinach filling. Thoroughly wash the spinach leaves and let the dry. Cut the onion in the small cubes and sautee it in the pan on a fair amount of olive oil.
- Add spinach leaves, cover the pan and leave it for a while until it diminishes in volume.
- Once done, turn off the heat.
- Mix spinach and ricotta cheese in the bowl. Season with salt, pepper and a pinch of minced nutmeg.
- Cut the onions into slices and use the as a base layer on your baked pastry.
- Cover the onions with spinach and ricotta. Make two holes and fill them with eggs.
- Put back in the oven for another 10 - 15 minutes. I used grill function for this as it cooks the eggs faster. Once the eggs are cooked (or less cooked, if you prefer them being a little bit liquid), take out of the oven and let the pie to cool down for a minute or two. (If you use a grill function, watch the pie thoroughly… I didn't and it burnt on the side a little bit. :-) )
- Serve and enjoy your wonderful meal. :-) I served the pie with a delicious pak choi salad - see my another recipe, which is easy peasy.
A frozen pie shell can be a great thing to have around, especially if there's little time to get dinner and you want something done quickly and done well. Combine ricotta, mozzarella and Parmesan cheese in large bowl. Spoon spinach mixture into pie crust. Spinach and ricotta pie is a classic pizza pie, a whole meal pizza pie enclosing a filling of garlic, spinach, ricotta cheese, cheese and Did you know that the Italian word pizza actually means a pie? Some classic versions of pizzas have double crusts, are topped and baked similar to pies in large tins.
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