Flower-shaped pie with ricotta and spinach
Description
Homemade pastry for tea. This pie can be baked with various fillings, from savory to sweet. You can choose the dough according to your taste: puff pastry, shortcrust, or yeast dough. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Clean the spinach, wash it, and simmer in half a glass of water for 7-8 minutes. Salt, stir, and let cool to room temperature. Then blend the spinach in a blender until smooth.
- 2
Step 2
2. In a bowl, mix ricotta, 2 eggs, grated cheese, salt, and black pepper. Squeeze excess moisture from the spinach mixture, add it to the bowl, and thoroughly mix the filling.
- 3
Step 3
3. Roll out the puff pastry into a round shape on parchment paper and transfer it (along with the paper) to a baking pan. Place the filling as shown in the photo, using a pastry bag if desired.
- 4
Step 4
4. Cover the filling with the second round pastry sheet, and shape the center of the pie using a teacup. Lightly moisten the edges of the puff pastry with water and seal them with a fork. Starting from the edge of the cup, cut the pie edges into 4 sections, then divide each section into 5 equal parts.
- 5
Step 5
5. Rotate each segment by 45° so that the filling ends up on top, forming a petal shape. Remove the cup, brush the pie with beaten egg mixed with milk, and sprinkle the center of the pie with sesame seeds or poppy seeds.
- 6
Step 6
6. Bake the flower pie in a hot oven at 200 degrees for 20-30 minutes, until golden brown.