Vegetarian Recipes - Spinach Ricotta Pie Recipe

Ingredients

• 225g/8oz spinach

• 25g/1oz pine kernels

• 100g/4oz ricotta cheese

• 2 large eggs (beaten)

• 50g/2oz ground almonds

• 40g/1 1/2oz Parmesan cheese (grated)

• 250g/9oz puff pastry

• 1 small egg (beaten, to glaze)

Serves 4

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Method:

1. Preheat the oven to 220°C/425°F/Gas mark 7.

2. Rinse the spinach, place in a large pan and cook with just the water clinging to the leaves for 4 to 5 minutes until wilted. Drain thoroughly. When the spinach is cool enough to handle, squeeze out the excess liquid.

3. Place the pine kernels on a baking tray and lightly toast under a medium grill for 2 to 3 minutes, or until golden brown.

4. Place the ricotta, spinach and eggs in a bowl and mix together. Add the pine kernels, beat well, then stir in the ground almonds and Parmesan cheese.

5. Roll out the puff pastry and make 2 squares, 20cm/8in wide. Trim the edges, reserving the pastry trimmings.

6. Place 1 pastry square on a baking tray. Spoon over the spinach mixture to within 1cm/1/2in of the edge of the pastry. Brush the edges with beaten egg and place the second square over the top.

7. Using a round-bladed knife, press the pastry edges together by tapping along the sealed edge. Use the pastry trimmings to decorate the pie.

8. Bake in the oven for 10 minutes. Reduce the oven temperature to 190°C/375°F/Gas mark 5 and bake for a further 25 to 30 minutes. Serve hot.