Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, spinach and ricotta fluffy pie. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Ready in under an hour you can make it ahead and cook it when you need it. 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.
Spinach and ricotta fluffy pie is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Spinach and ricotta fluffy pie is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook spinach and ricotta fluffy pie using 9 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Spinach and ricotta fluffy pie:
- Prepare 1 pack puff pastry (approx. 250g/.5lb or more)
- Prepare 400 g (approx. 1lb) fresh baby spinach
- Make ready 1 pack ricotta cheese (.5lb)
- Prepare 2 eggs
- Take 2 onions (white or red)
- Take pinch a nutmeg (approx. 1/8 of a teaspoon)
- Take 3 spoons olive oil
- Make ready pinch salt
- Prepare pinch black pepper
Add the spinach and cover for a few minutes until the spinach wilts. Remove the lid, stir and drain any excess liquid. Set aside to cool in a large bowl. Add chopped baby spinach and a generous handful of grated pecorino cheese.
Instructions to make Spinach and ricotta fluffy pie:
- 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.
Transfer greens into a mixing bowl. Add the eggs, ricotta and parsley and mix well until combined. Line the base of a pie dish with pastry - any leftovers can be used to decorate the top of your pie or left out if you wish. This spinach quiche is the perfect breakfast to enjoy on a Sunday morning. Spinach and ricotta are the perfect pair which provide a ton of flavor.
So that is going to wrap this up with this exceptional food spinach and ricotta fluffy pie recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
