How are you currently at the moment ?, I desire you’re very well and constantly delighted. through this web site I’ll introduce the recipe for cooking Ricotta and spinach pie that is currently extremely popular with various groups, with a comparatively easy and fast method of making, this Ricotta and spinach pie food is in great demand by lots of people, and tastes good also, makes all of your family and perhaps good friends You like it.
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!
Ricotta and spinach pie cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could be offered at many recognized activities also. I am certain you will see lots of people who just like the Ricotta and spinach pie dishes that you simply make.
Alright, don’t linger, let’s practice this ricotta and spinach pie menu with 6 components which are absolutely easy to obtain, and we have to process them at the very least through 4 ways. You should invest a while on this, so the resulting food could be perfect.
Ingredients requirements for Ricotta and spinach pie:
- Take for Roll of pastry
- Make ready 250 g or so of fresh spinach
- Prepare 600 g of ricotta
- Provide Sprinkle of Parmesan
- Prepare 2 eggs, 1 to glaze
- Make ready 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 process:
- 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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