Raise your hand who has never tasted the spinach-ricotta combo in their life!
Come on, it’s practically impossible not to have stumbled upon it: maybe in ravioli filling, on “Pope” style pizza or – as in this very classic case – in the filling of a delicious savory pie!
Therefore, it will not be necessary to tell you about its undeniable goodness, but today I want to share with you the variant of this delight prepared even faster thanks to a ready-made briseé pastry!
Top result, in a very short time!
MAKES 1 PIE
READY IN 50′
Hot water (about 3-4 cups)
coarse salt to taste
6-7 cubes frozen spinach
1 teaspoon extravirgin olive oil
2 tablespoons pine nuts
1 tablespoon Parmigiano cheese
1 cup Ricotta cheese*
2 tablespoons Parmigiano cheese
salt and pepper to taste
Seed oil to taste
2 shortcrust pastry sheets (I used Stuffer)
150 g Asiago DOP cheese
seed oil to taste
* choose lactose-free products and this recipe will also be excellent for lactose intolerant
STEP 1: COOK THE SPINACH
Cook spinach in boiling salted water for 15 minutes, then drain them and put them in a pot with oil. Cook for 2-3 minutes adding pine nuts and Parmigiano cheese.
STEP 2: COMPLETE THE FILLING
Place cooked spinach in a bowl and add: Ricotta cheese, Parmigiano cheese, salt and pepper.
finally ad the egg.
STEP 3: PLACE INTO THE CAKE TIN
Brush the cake tin with oil, then place the first dough sheet on it.
Cover it with the filling,
add cubed Asiago,
then close with the second dough sheet.
Brush the surface of the pie with oil.
STEP 4: DECORE
and place them on the top of the pie.
STEP 5: COOK
Cook the pie in preheated oven at 200°C for about 30 minutes (until golden).
#getBready & enjoy your meal