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We propose an evergreen for all occasions: rustic pie stuffed with our ricotta and spinach. A quick and easy recipe.
Ingredients for
4 servings
- 2 rolls of brisé pastry
- 1 kg of fresh spinach or 450 g of frozen spinach
- 250 g of Sabelli ricotta
- 1 egg yolk for brushing the pastry
- Extra virgin olive oil, salt, black pepper to taste
Prodotti utilizzati per questa ricetta
Ricottine Fior di Gran Sasso
2 x 100 g
Method
Briefly boil the spinach in salted water, drain and squeeze it well. Mince the spinach with a knife and fork and add the ricotta. Mix until smooth, add salt and pepper to taste, and add a pinch of parmesan or pecorino for a stronger flavour. Place a disc of shortcrust pastry in a hinged cake tin, fill the cake and cover with another disc of pastry. Carefully roll up the edges to seal the filling and pierce the surface of the pie with the prongs of a fork. Brush the pastry with egg yolk for perfect browning. Bake in a preheated oven at 180°C for 15 to 20 minutes. Remove from the oven, leave too cool, and serve immediately.
WISDOM PILL
Thanks to its consistency, ricotta cheese is perfect for rustic pie fillings to which it gives softness, lightness and also acts as a binder between the various ingredients. You can use this recipe as a basis for many others, simply by changing the vegetables with which the ricotta is combined. An example? Try it with fried courgettes, mushrooms, Swiss chard but also with cooked ham and other sausages.
