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Nutty Spinach Pie
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Created by McBirdie, Tuesday, 13 January 2009
Description This is a very adult spinach pie--not the usual bland Spinach and Ricotta, this one has ground almonds, toasted pine nuts, and parmesan to really make it memorable.  Quite easy to put together, yet still impressive.
Ingredients
At a glance
All Recipes
Main Course
Serves
4

250 g puff pastry

1 small egg, beaten

Filling:

  • 25 g pine nuts, toasted
  • 100 g ricotta cheese
  • 2 eggs, beaten
  • 50 g ground almonds
  • 50 g Parmesan cheese, grated
  • 250 g spinach
  • Garlic powder
  • Salt and pepper

 

Methods/steps

1.  If spinach is fresh, cook with just enough water to wilt the leaves--approximately 4-5 minutes.  If frozen, boil until warmed through.  Drain in colander and squeeze out excess water.

2.  Toast the pine nuts under a grill until golden.

3.  Toss together the ricotta, beaten eggs, pine kernels, ground almonds, and Parmesan cheese.  Stir in the spinach and season to taste.

4.  Roll puff pastry into casserole dish, allowing enough extra to top the dish.  Cutting out leaf shapes lets them know you're serious.  Brush the pastry with the last beaten egg.

5.  Bake for 25-30 minutes at 190C or until pastry puffs and is golden.

Additional Tips
Serving this with a butter sauce would upgrade it to dinner party-worthy.
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