🍽️ Crunchy Spinach Ricotta Pie

Name: Crunchy Spinach Ricotta Pie
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g flour; 250 ml water; 1 pinch salt; 4 tbsp olive oil; 500 g spinach; 0.5 bunch parsley; 0.5 bunch basil; 0.5 bunch borage; 1 tbsp thyme leaves; 2 shallots; 500 g ricotta; 100 ml whipping cream; 100 g parmesan (freshly grated); salt; pepper (from the mill); 6 eggs

580 kcal · 30 min · 4 servings

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Ingredients

500 g flour
250 ml water
1 pinch salt
4 tbsp olive oil
500 g spinach
0.5 bunch parsley
0.5 bunch basil
0.5 bunch borage
1 tbsp thyme leaves
2 shallots
500 g ricotta
100 ml whipping cream
100 g parmesan (freshly grated)
salt
pepper (from the mill)
6 eggs

Instructions

1. Mix flour, salt, 2 tablespoons of oil, and about 250 milliliters of water into a smooth dough.
2. Divide the dough into 10 equal pieces.
3. Shape the pieces into balls.
4. Let the dough balls rest under a damp cloth.
5. Peel the shallots.
6. Finely chop the shallots.
7. Wash the spinach and herbs.
8. Remove any unwanted leaves.
9. Spin the vegetables dry.
10. Finely chop the spinach and herbs.
11. Stir the ricotta with the cream.
12. Stir the chopped spinach into the ricotta mixture.
13. Stir in the chopped herbs.
14. Stir in the chopped shallots.
15. Add about three quarters of the Parmesan.
16. Season the filling with salt and pepper.
17. Brush a springform pan with oil.
18. Take one dough ball and roll it out very thin on a floured surface.
19. Place the dough in the pan and line it.
20. Form a crust edge from the dough.
21. Take the next four dough balls.
22. Roll each ball out thinly one by one.
23. Place the rolled-out dough layers one by one into the pan.
24. Brush each dough layer with oil.
25. Add a portion of the ricotta spinach filling to the pan.
26. Press six indentations into the filling with a spoon.
27. Crack the eggs one by one.
28. Carefully slide each egg into one of the indentations.
29. Carefully fill up the remaining ricotta spinach mixture.
30. Sprinkle the pie with the remaining cheese.
31. Roll out the remaining dough balls thinly.
32. Distribute the dough layers in layers over the filling.
33. Brush each dough layer again with oil.
34. Cut strips from the dough scraps.
35. Decorate the pie with the dough strips.
36. Prick the surface of the pie several times with a fork.
37. Preheat the oven to 200 degrees.
38. Bake the pie for about 1 hour.
39. Serve the pie lukewarm or cold.

Nutrition per serving

kcal: 580
Protein: 28 g · Fett/Fat: 32 g · Carbs: 42 g