Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, spinach and ricotta fluffy pie. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This spinach and ricotta pie from Liguria, Italy (torta pasqualina) is made with phyllo dough and eggs and is a traditional Easter recipe. All Reviews for Italian Spinach and Ricotta Pie. orsararecipes.net. Today I would like to share with you my Spinach and Ricotta Pie recipe.
Spinach and ricotta fluffy pie is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Spinach and ricotta fluffy pie is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have spinach and ricotta fluffy pie using 9 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Spinach and ricotta fluffy pie:
- Take 1 pack puff pastry (approx. 250g/.5lb or more)
- Prepare 400 g (approx. 1lb) fresh baby spinach
- Get 1 pack ricotta cheese (.5lb)
- Make ready 2 eggs
- Prepare 2 onions (white or red)
- Get pinch a nutmeg (approx. 1/8 of a teaspoon)
- Make ready 3 spoons olive oil
- Take pinch salt
- Get pinch black pepper
In Italy when you talk Torta Rustica/Rustic Pie people usually have a Spinach Ricotta Pie in. 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.
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.
Lizthechef's Spinach Ricotta Pie is oozing with homespun charm. With just a few wonderful tweaks, she's churned out some really great flavors. Without overpowering it, the Gruyere lends a nice assertive contrast to the more mellow ricotta and the subtle warmth from the nutmeg is balanced nicely by her. Baked spinach and ricotta rotolo: It's like cannelloni, but with crunchy browned bits! Everyday ingredients, a familiar dish, turned into something memorable.
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