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RICOTTA & SPINACH SUNFLOWER PIE

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INGREDIENTS

600g/1.3lb Ricotta

400g/14oz Fresh Baby Spinach

1 Small Onion, finely chopped

100g/3.5oz Feta Cheese, crumbled

75g/2.6oz Shredded Cheddar Cheese

3 Eggs

1/4 Tsp Dill

1/4 Tsp Ground Nutmeg

2 Tbls Breadcrumbs

Pepper to taste

Sesame Seeds

2 Round Sheets Shortcrust Pastry

Egg for egg wash

 

DIRECTIONS:

Heat a little butter in a pan and cook the onions, when softened add the baby spinach and cook until just wilted. Transfer to a strainer and drain well.

In a large bowl mix the ricotta, feta cheese, cheddar, dill, nutmeg, pepper and drained spinach, then mix in the eggs.

Lay out the round sheet of pastry and leave it on its packaging baking paper.

Sprinkle the breadcrumbs on the pastry (this is to absorb any excess moisture from the filling).

Place large spoonfuls of the spinach filling in the center of the pastry and place the remainder in a ring 1 inch from the edge of the circle leaving a gap and not touching the middle filling. Lightly brush the edges with water to help seal the pie.

Place the second round pastry on top, making sure the edges meet. Press them down together with a fork.

Place a small bowl carefully over the pastry in the middle and gently press down to seal the pastry. Leave it in place and using a sharp knife cut the pie into 16 slices from the bowl to the edge. Twist each slice so the spinach shows on top and slightly press them down. (Before doing this, I put the pie in the fridge for about 30 minutes so the pastry won’t be too soft to handle and turn over.)

See also  Blueberry Muffins Recipe

Brush the pastry even the tops of spinach filling with egg wash. Sprinkle the center with sesame seeds and bake in oven 180C/350F until pastry is cooked and golden.

Enjoy!

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