Spinach Ricotta Pie With A Hint Of Feta Recipes

SPINACH RICOTTA PIE WITH A HINT OF FETA

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a heavy pot over high heat.
• Add the onion and saute until translucent, about 3 minutes.
• Add the spinach in batches, if necessary, and saute until the ribbons are just wilted.
• Lightly beat the ricotta and the eggs together in a bowl.
• Add the spinach mixture, feta, oregano and salt and pepper.
• Mix thoroughly.
• Pour the batter into a greased 9 x 13 inch pan.
• Bake for about 40 minutes, until the top is lightly browned.
• Serve warm or at room temperature.

SPINACH RICOTTA PIE

Steps:

• Preheat the oven to 375.
• Wring the spinach dry and put in a large bowl.
• Mix together the ricotta cheese, garlic herb cheese and eggs. Add the spinach, artichokes, 1/2 teaspoon salt and1/4 teaspoon pepper and stir to combine.
• pour into crust and bake until golden, about 45 minutes.

SPINACH RICOTTA PIE

Steps:

• Put the Ricotta Cheese (500 gram) into the bowl and begin to break it down using a fork.
• Add Fresh Baby Spinach (120 gram) and a generous handful of Pecorino Romano Cheese (to taste).
• 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).
• Add an Egg (1) and mix together once again.
• Once the ingredients are mixed and the filling looks much creamier, it is ready.
• Line a baking dish with Puff Pastry (2) and Nonstick Cooking Spray (as needed), and prick the bottom of it using a fork so it helps it to cook through.
• Fill it using the ricotta mixture and even it out as much as you can using a spatula.
• Cover the pie with another sheet of puff pastry, angling it so that the edges cover any gaps.
• Create a crust by gently folding down the edges and joining the two layers together.
• Press down around the edges using the teeth of a fork.
• Beat an Egg (1) lightly in a small cup and add a drop of water.
• Brush the egg mix over the top of the pie using a pastry brush.
• Cook in the oven at 180 degrees C (350 degrees F) for 40 minutes or until golden.
• 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!

SPINACH RICOTTA PIE - FROM THE MOOSEWOOD COOKBOOK

Steps:

• To make the crust,cut together flour with butter until uniformly blended. Add buttermilk. Chill at least one hour in a ball. Roll out into 9" pie crust.
• To make the filling, saute spinach and onion. Add black pepper, salt and basil. Mix in bowl with ricotta cheese, eggs, flour, cheese,.
• and nutmeg. Spread into unbaked pie shell. Top with sour cream and paprika. Bake at 375 degrees for 40-45 minutes.

SPINACH RICOTTA PIE

Steps:

• Cut together the flour and cold butter.
• Use two forks or a food processor.
• When the mixture is uniformly blended, add about 3 tablespoons cold muttermilk.
• Blend until the dough hold together enought o form a ball.
• Chill for at least 1 hour.
• Carefully roll out into circle and fit into pie pan.
• Mix ricotta, eggs, spinach, flour, grated cheese and nutmeg.
• Spread this mixture into the unbaked pie shell.
• Top with sour cream, spreading to the edges of the crust.
• Sprinkle with paprika.
• bake in a preheated 375F oven for 40-45 minutes.

SPINACH AND RICOTTA PIE

Steps:

• Oil a deep pan fry onion and garlic for 10 mins until soft but not coloured add spinach cook for 5 mins stirring tip into a sieve and presto remove as much excess liquid as possible. Cool
• Beat egg with the ricotta and nutmeg and season stir in feta with the spinach and onion heat oven to 200/fan
• Oil a 20cm loose based cake tin line with filo pastry sheets leaving excess pastry overhang spray each sheet with oil spoon the cheese and spinach mixture into tin bring pastry over the top of the pie spray
• With oil generously bake for 25 - 30 mins until golden brown and crisp serve hot or cold

FETA AND SPINACH FREE-FORM PIE

Steps:

• Preheat oven - 200°C.
• Line baking tray with baking paper.
• Place pastry on tray.
• Top with spinach, tomatoes and feta.
• Leave 5 cm border around edge.
• Whisk ricotta and egg.
• Season to taste.
• spoon over feta.
• Fold in pastry edges, pinching to seal.
• Bake 20 - 25 minutes till golden and puffed.