Spinach and ricotta pie
Ingredients
Instructions
- 400 g Shortcrust pastry
- 700 g spinach
- 2 eggs
- 1 egg yolk
- 10 cl Liquid cream
- 150 g Ricotta
- 20 g Butter
- 1 Drizzle of oil
- Salt
- Pepper
- Rinse and hull the spinach then drain. Heat the oil and butter in a large sauté pan and sauté the spinach.
- Preheat the oven to 210°C on (th.7). Roll out the dough and line a pie pan or a high-sided pan. Gather the rest of the dough and roll it out again to form a disc that will close the pie.
- In a bowl, whisk the eggs with the cream and ricotta. Salt and pepper then add the spinach, mix and place the preparation on the dough.
- Cover with the disc of dough and pinch the edges to seal them. Brush the pie with egg yolk dissolved in a little water then bake for about 45 minutes. Serve hot.
Spinach and ricotta pie
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Spinach and ricotta pie Recipe – Spinach and ricotta pie Recipes
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