Tuesday, August 4, 2009
Spinach & Ricotta Pie
What's this? a pie recipe? Outrageous!
I enjoy this occasionally and just love it.
I don't eat commercial pastry anymore as it pretty much all has trans fats in it.
Some companies are changing their recipes, but I try to make my own if I'm indulging, so I know exactly what's in it.
I discovered a pastry recipe that uses olive oil and can be used immediately (no sitting in the fridge for 30 minutes, yay!)
It's great for topping any savoury pie that is full of vegetables, and the spinach & ricotta filling works well in cannelloni or burrito style.
200g feta (optional)
1 onion, chopped
2 large bunches of spinach, washed twice, towel dried & chopped
or 2 packets of frozen spinach, with moisture removed (squeeze in tea towel)
1 egg, lightly beaten
2 coves of garlic, crushed & chopped (more if you like it)
2 handfuls of chopped parsley
1 tspn of nutmeg & 1/2 tspn of cinnamon,
salt & pepper to your taste
For the pastry:
125ml olive oil
125ml warm water
1/2 tspn salt
350gms plain flour
Preheat over to 190C
Heat a pan and add a couple of drops of olive oil
Fry the onion & garlic for a couple of minutes then add the chopped spinach
Cook for about 2 - 3 minutes, until it just begins to wilt
Add the spinach to a large bowl, with all the other ingredients, except the egg and mix well; I like to use my hands, but a fork will do.
Taste before adding the egg to adjust the seasoning mix, then combine the egg and place in baking dish
Mix oil, water and salt in a bowl and mix with a fork
Gradually work in the flour stirring with the fork and then with your hands
Roll out and use straight away on top of your pie.
Brush the top with any leftover egg mix and bake for approximately 30 -40 minutes.
Serve with delicious veggies, greens or a salad.
Serves 4. Keeps well for lunch the following day too!