What you need:
1x 375g tub of Ricotta Cheese2x packets frozen Spinach thawed
2x Eggs plus 1 extra for the wash
2 sheets of Puff Pastry
1x teaspoon of Nutmeg
Good pinch of Salt and Pepper
1-2 teaspoons crushed garlic
1/2 to 1 teaspoon of tarragon ( optional)
Non stick Pie Dish sprayed with oil
What to Do:
1. In a large bowl whisk the 2 eggs. Add Ricotta, Salt, pepper and Garlic, whisk until smooth. Set aside.2. Squeeze out as much water as you can out of the spinach. (I do it a handful at a time). Then add it to the Ricotta mixture and whisk or stir until well combined.
3. Place one sheet of the pastry in the pan for the bottom making sure to over lap the edges of the dish
4. Pour the Ricotta and spinach mixture in.
5. Put the top sheet of pastry on and fold over any over lapping bits making sure it is completely sealed. Put a couple slits in the top to let the heat escape.
6.Whisk the remaining egg with a little water and using a pastry brush give the pastry top a good baste
7. Bake on 185 fan forced for oh maybe 45 minutes or until the top is nice and golden brown.
8. I do this extra step to ensure a good sealed pie and puffy crunchy bottom as well it makes all the difference. When it is cooked remove from oven, put an oven proof plate on top of it and gently flip it out of the pan. Give the bottom a good brush the the remaining egg wash and pop it back into the oven. Turn the temperature up to 230-250 and cook until the bottom is puffy and golden brown.
9. Remove from oven Gently flip it onto a rack to cool slightly, before serving hot or cold .
Freezes well.
Comments
Post a Comment