Cooking Instructions
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Step 1
Put the
Ricotta Cheese (2 cups)
into the bowl and begin to break it down using a fork.
Step 2
Add
Fresh Baby Spinach (4 cups)
and a generous handful of
Pecorino Romano Cheese (to taste)
.
Step 3
Mix together well and add a sprinkle of
Salt (to taste)
and
Ground Black Pepper (to taste)
and a touch of
Ground Nutmeg (to taste)
.
Step 4
Add an
Egg (1)
and mix together once again.
Step 5
Once the ingredients are mixed and the filling looks much creamier, it is ready. Preheat the oven to 180 degrees C (350 degrees F).
Step 6
Line a baking dish with
Nonstick Cooking Spray (as needed)
and
Puff Pastry (2)
, and prick the bottom of it using a fork so it helps it to cook through.
Step 7
Fill it using the ricotta mixture and even it out as much as you can using a spatula.
Step 8
Cover the pie with another sheet of puff pastry, angling it so that the edges cover any gaps.
Step 9
Create a crust by gently folding down the edges and joining the two layers together.
Step 10
Press down around the edges using the teeth of a fork.
Step 11
Beat an
Egg (1)
lightly in a small cup and add a drop of water.
Step 12
Brush the egg mix over the top of the pie using a pastry brush.
Step 13
Cook in the oven at 180 degrees C (350 degrees F) for 40 minutes or until golden.
Step 14
Let the spinach ricotta pie rest and cool for up to ten minutes, then slice into triangular serves and place on a wooden board. Enjoy!
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