Easter spinach and ricotta pie
Description
Making this pie is easy and simple. You can use either fresh or frozen spinach. The filling can be prepared in advance, and the pie can be baked the next day. Convenient, isn't it?
Instructions
- 1
Step 1
1. Preheat the oven to 140 degrees. Clean the spinach, rinse, blanch in boiling water, drain and dry, then cut into pieces. Sauté the spinach in a hot pan with oil along with minced garlic, season with salt and pepper. Mix the cooked spinach with grated Parmesan and ricotta. The pie filling is ready.
- 2
Step 2
2. Roll out the puff pastry into a sheet and place it in a baking pan. Prick the pastry with a fork, and if using ham, place it on top of the pastry. Spread half of the spinach filling over the ham, making indentations for the eggs. Crack the eggs into the indentations, keeping the yolks intact.
- 3
Step 3
3. On top, place the remaining spinach filling.
- 4
Step 4
4. Cover the pie with the second layer of puff pastry and seal the edges. Use a sharp knife to create a pattern by piercing the top layer of dough; this will allow steam to escape during baking. Brush the pie with milk or beaten egg.
- 5
Step 5
5. Bake the pie in an oven preheated to 140 degrees until done. If desired, decorate the hot pie with poppy seeds.
- 6
Step 6
6. Serve the Easter spinach and ricotta pie warm or cold.